Slow Cooker Mustard And Peppered Beef Stroganoff Recipes

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.

MUSTARD AND PEPPERED BEEF STROGANOFF

Steps:

• Toss the steak strips in ground black pepper and mustard seeds. Heat 3oz butter in a heavy-based frying pan until hot and sizzling, then cook the strips in three batches, each for 1-2min. Remove from pan and keep warm.
• Heat the remaining butter and cook the mushrooms for 2-3min. Add the brandy and bubble for 1min, then add the crème fraîche and bubble until syrupy.
• Stir in the mustard and tarragon. Season with black pepper.
• Return the beef to the sauce and bring to the boil. Serve, garnished with chives.

SLOW COOKER MUSTARD AND PEPPERED BEEF STROGANOFF

Steps:

• In a bowl mix together the mustard seeds with some seasoning, add the beef and toss to coat. Heat 25g butter in a large frying pan over medium-high heat. Fry the beef, in batches (adding more butter as needed), until browned all over. Remove with a slotted spoon to a plate lined with kitchen paper.
• And onions to the pan, fry for 5-8min until beginning to soften, you may need to add more butter if the pan is dry. Add garlic and cook 1min, then stir in flour and cook for 1min more. Take pan off heat and gradually stir in the stock, adding the liquid a little at a time to prevent lumps forming.
• Put the beef and the onion mixture into the slow cooker and mix together. Don't worry that there doesn't seem to be much sauce, liquid will be released during cooking. Cover with the lid and cook on Low for 8-10hr.
• About 45min before the end of cooking, melt remaining 50g butter in the frying pan and fry the mushrooms over medium-high heat for 5-10min until tender. Add the brandy, if using, and bubble to reduce until only a little liquid remains. Remove a cupful of the cooking liquid from the slow cooker and set aside, then stir the mushrooms into the beef.
• Mix the reserved cooking liquid with the crème fraîche, mustard and Worcestershire sauce (see GH tip). Stir into the beef, then re-cover and cook for 30min, then stir in the tarragon or parsley, check seasoning, and serve.

SLOW COOKER BEEF STROGANOFF

Steps:

• Trim excess fat from steak and cut into 3 inch strips, about 1/2 inch wide.
• In a bowl, combine 1/2 cup flour, mustard, and a dash salt and pepper, and toss with steak sterips.
• Place strips in oblong slow cooker sprayed with vegetable cooking spray.
• Cover with onions and mushrooms. Add beef broth, wine, and worcestershire sauce.
• Cover and cook on low for 8-10 hours.
• Just before serving, combine sour cream and 1/4 cup flour.
• Stir in slow cooker and cook for 10-15 minutes or til stroganoff thickens slightly.

SLOW-COOKER BEEF STROGANOFF (COOKING FOR 2)

Steps:

• In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, 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.

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.

SLOW-COOKER PRIME RIB ROAST

Steps:

• In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
• Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
• Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
• Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.