Slow Cooker Roast Beef Stroganoff Recipes

SLOW COOKER BEEF STROGANOFF

Steps:

• Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.
• Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
• About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.

SLOW-COOKED STROGANOFF

Steps:

• Cut beef into thin strips. In a shallow bowl, mix flour, salt, mustard and pepper. Add beef in batches; toss to coat., In a 5-qt. slow cooker, layer onion, mushrooms and beef. Pour broth over top. Cook, covered, on low 5-7 hours or until meat is tender. Just before serving, stir in sour cream. Serve with noodles.

SLOW COOKER ROAST BEEF STROGANOFF

Steps:

• Place all ingredients except sour cream and noodles in crock pot; mix lightly, cover and cook on low 6-8 hours.
• Cook egg noodles according to package directions and drain well.
• Ladle meat and mushroom mixture over noodles and stir in sour cream.

BEEF STROGANOFF ( GOOD TO USE TO LEFTOVER ROAST)

Steps:

• Place all ingredients in crock pot and cook on high till roast is very tender and pulling apart, stirring occasionally.
• Turn down to low and serve when you're ready to eat.
• Serve over egg noodles, rice, or mashed potatoes. Enjoy!

SLOW-COOKER BEEF STROGANOFF POT ROAST

Steps:

• Combine flour and bouillon; rub onto all sides of roast. Place in slow cooker.
• Sprinkle with 1 tsp. thyme; cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
• Add mushrooms to slow cooker. Pour gravy over mushrooms; cook, covered, on HIGH 30 min. or until mushrooms are tender and gravy is thickened.
• Transfer roast to cutting board, reserving gravy mixture in slow cooker. Let stand 10 min. Meanwhile, cook noodles as directed on package, omitting salt.
• Slice roast. Drain noodles; place on serving plates. Top with meat, gravy mixture and sour cream. Sprinkle with remaining thyme.

SLOW-COOKER BEEF STROGANOFF

Steps:

• In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker., In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine., Cover and cook on low for 3-4 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.

CLASSIC BEEF STROGANOFF IN A SLOW COOKER

Steps:

• Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
• Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
• Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.

SLOW COOKER BEEF STROGANOFF I

Steps:

• In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
• Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.