Slow Cooker Meatball Stroganoff Recipes

SLOW-COOKER MEATBALL STROGANOFF

Steps:

• Place meatballs in slow cooker. Whisk broth, soup and cream cheese until blended. Add to slow cooker with mushrooms; stir gently. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 hours).
• Cook noodles as directed on package, omitting salt; drain. Serve topped with meatball mixture.

SLOW COOKER MEATBALL STROGANOFF

Steps:

• 1. Melt half of the butter in a large frying pan and on med-high heat saute onion until golden color. Transfer to the Crock Pot.
• 2. Quickly shape the ground beef chuck into bite-sized meatballs, about one inch in diameter size. Add the meatballs to the frying pan and saute them on med-high heat, shaking them, until they are brown on all sides.
• 3. Sprinkle the browned meatballs with the salt, pepper, tarragon, basil, and flour. Cook for a few more minutes, carefully stirring the meatballs so not to crumble them, and to coat the seasonings on all sides. Transfer to Crock Pot.
• 4. In the same frying pan add: tomato paste, bouillon or beef stock, Worcestershire, and vinegar. Stir to loosen drippings, and then pour into Crock Pot.
• 5. Cover the Crock Pot with its lid and cook on high (300 degrees) for 1-1/2 to 2 hours. Meanwhile, saute the mushrooms with the remaining butter in the frying pan, until mushrooms are a little limp. Save the cooked mushrooms for later use, in a bowl, and in the refrigerator.
• 6. When cooking time for meatballs in the Crock Pot has finished, add the already cooked mushrooms and the sour cream to the Crock Pot and cook on high for another ten minutes. Turn off Crock Pot, and serve over sliced and buttered French Bread. **this is also delicious with a nice salad**

SKINNY SLOW-COOKER BEEF STROGANOFF

Steps:

• In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onions, garlic, soup, mushrooms and pepper.
• Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
• Stir sour cream into beef mixture. Serve over noodles.

EASY SLOW COOKER MEATBALL STROGANOFF

Steps:

• Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
• Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours.
• Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
• Drain pasta, serve with meatball mixture.