Crock Pot Stroganoff Recipes

SLOW COOKER BEEF STROGANOFF

Steps:

• Season beef - Pat beef dry then sprinkle with all the salt and pepper.
• Brown beef - Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat. Add beef in a single layer (not squished) and brown aggressively all over - 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
• Sauté aromatics - Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
• Add flour - Sprinkle the flour across the surface, then stir. Add the mustard, and stir - it will look gluey, that's ok, it will dissolve.
• Add stock - While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency .Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method below.

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.

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 MUSHROOM BEEF STROGANOFF

Steps:

• Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours., Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.