Crock Pot Pork Stroganoff With Leeks Recipe Sauteed

CROCK POT BEEF STROGANOFF

Steps:

• Heat the olive oil in a large skillet over medium high heat. Add in the beef, season it with the salt and pepper and cook until browned. Then add the beef to a slow cooker.
• Deglaze the skillet with 1 cup of beef broth and then add this mixture to the crock pot as well.
• Then add in the red wine, minced garlic, diced onion, Worcestershire sauce, mushrooms and remaining 2 cup of beef broth to the crock pot.
• Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender.
• Then mix the cornstarch with a small amount of cold water to dissolve the cornstarch. Stir this mixture and the uncooked egg noodles into the crock pot.
• Cover and cook on high for 20-40 minutes until the noodles are cooked through.
• Then stir in the sour cream and enjoy!

EASY SLOW COOKER STROGANOFF

Steps:

• Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips.
• Cook for 8 hours on Low.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Serve beef tips and sauce over cooked egg 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.

SLOW COOKER PORK STROGANOFF

Steps:

• Combine flour, salt, pepper and onion powder. Toss pork pieces in flour mixture. Place in crockpot. Add chicken broth and cook on low for 4 hours. Stir in mushrooms and cook for an additional hour. Stir in sour cream and cook for 30 minutes or until heated through. Serve over egg noodles and top with chopped parsley.

SLOW-COOKER BEEF STROGANOFF

Steps:

• In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
• In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
• Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
• Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

CROCK POT GARLIC BEEF STROGANOFF

Steps:

• Add the soup, mushrooms, onion, garlic and Worcestershire sauce.
• In a skillet, brown beef in oil. Transfer to the Crock Pot.
• Cover and cook on low for 7-8 hours or until the meat is tender.
• Stir in cream cheese until smooth.
• Serve with noodles.

CROCK POT PORK STROGANOFF

Steps:

• combine all ingredients except noodles and sour cream in crock pot.
• 6 hours on high.
• take out pork & slice, then return to crock pot.
• Add sour cream & egg noodles and stir.

CROCK POT PORK STROGANOFF WITH LEEKS

Steps:

• Place pork cubes in crock pot. Season with garlic, salt and pepper.
• Add leeks, mushrooms and cream of mushroom soup.
• Cook on low for 8 hours. Turn crock off and add sour cream and stil well.
• Serve over rice or egg noodles.

SIMPLY INCREDIBLE CROCKPOT BEEF STROGANOFF

Steps:

• Combine all ingredients in the Crockpot and cook on low for 6-8 hours
• After cooking, Stir with whisk until all ingredients are well incorporated.
• Remove bay leaves and thyme sprigs.
• Pour over Homestyle noodles.
• Preheat your oven to 400 degrees Fahrenheit.
• Very Generously season your steak with Salt and Pepper.
• In a saucepan, Heat Oil and butter over Med-High heat.
• Once hot, Add seasoned steaks to the pan and let cook on one side for 1-2 minutes.
• Flip Steaks and add thyme to the pan.
• Let steaks cook on this second side for 2 minutes, while using a spoon to baste them with the thyme infused oil on the bottom of the pan (Tilt the pan slightly to let it pool so you are able to gather it in your spoon).
• Transfer steaks to a baking sheet and cook at 400 degrees for 6-8 minutes.
• Remove from oven and let rest for 4 minutes before cutting into cubes (And sprinkling with the coarse salt), to serve atop Stoganoff Sauce and Noodles.
• In the recently vacated and still hot steak pan, IF NEEDED, add a little bit more oil and let it get hot.
• Then arrange your mushrooms across the hot oil and surface, taking care not to crowd them too much as that makes them produce too much water (or "sweat").
• Saute your Mushrooms until they are almost lightly browned,
• then add that 1/2 TBS butter to the pan and continue sauteing until they are browned. Slight browning produces a richer flavor from your mushrooms.
• Remove mushrooms from the pan.
• In your Serving bowls place cooked and rinsed noodles.
• Pour a Healthy amount of the sauce over each bowl of noodles. You don't want dry noodles! This sauce is too good to go light...
• Top the bed of saucy noodles with Sauteed mushrooms, Cubed Steak, and a light sprinkling of fresh Italian parsley.
• Serve and Enjoy!