Slow Cooker Stroganoff Style Mushrooms Recipes

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.

SLOW-COOKER STROGANOFF-STYLE MUSHROOMS

Steps:

• Place mushrooms in 2 1/2- to 3 1/2-quart slow cooker. Mix butter, sherry, half-and-half, garlic and soup mix (dry) in small bowl. Stir soup mixture gently into mushrooms to coat.
• Cover and cook on High heat setting 2 to 3 hours or until mushrooms are tender and hot.
• Gently stir sour cream into mushrooms. Sprinkle with parsley before serving. Mush-rooms will hold on Low heat setting up to 2 hours; stir occasionally.

SLOW-COOKER BEEF STROGANOFF

Steps:

• Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours.
• Skim off any excess fat from the slow cooker with a ladle. Using two forks, break up the beef into bite-size pieces and keep warm.
• Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain and return to the pot; toss with the butter.
• Divide the noodles among bowls. Add the sour cream to the slow cooker and stir to combine. Divide the beef mixture among the bowls and top with parsley.

CROCK POT MUSHROOM STROGANOFF

Steps:

• Clean mushrooms and slice.
• Melt 2 T of butter in a large skillet.
• Place half the mushrooms and all of onion in skillet and saute until tender.
• Place in crock pot.
• Repeat with remaining mushrooms and butter.
• Place these in crock pot.
• Add broth (remember to reserve 3/4c.), ketchup, garlic and salt to crock pot.
• Cook on high 4 hours, or low for 8 hours.
• Blend reserved broth and flour.
• Take mushroom mixture out of crock pot and heat on stove top until boiling.
• Stir in flour mixture until broth is thickened.
• Remove from heat: stir in sour cream.
• Serve over buttered noodles or rice.

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 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.

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-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 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 COOKER BEEF STROGANOFF

Steps:

• 1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
• 2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
• My Note: (1) add salt, pepper, and garlic, (2) double the sauce but keep the cream cheese and worcestershire the same, (3) use Golden Mushroom, not Cream of Mushroom or don't make this at all, (4) reduce the cooking time to about 5-6 hours on low, (5) add a "dollup" of sour cream when you add the cream cheese to get an extra "tang", (6) add a bullion cube, (7) add a half packet of onion soup mix, (8) serve over egg noodles, (9) add sauteed mushrooms about 1/2 an hour before serving. I know this isn't true to the original recipe, but I trusted others and I think it helped. Great slow-cooker recipe. I froze the leftovers (egg noodles and all) in my Seal-a-Meal and then just boiled the bag to reheat. It was great the second time around!
• Make sure you do 5 things, however: 1. Use "Condensed Golden Mushroom" soup. The regular Cream of Mushroom doesn't have the larger pieces of mushrooms. 2. Substitute 1/4 cup beef broth for 1/4 water. 3. Use 4 oz. sour cream instead of cream cheese. 4. Add 1/2 t. pepper for a tiny little (but necessary) kick. 4. Just before adding the sour cream, mix 1 T. corn starch with 2 T. cold water, then add this mixture to stroganoff. This gives it the necessary extra thickness. I do like to play, so I did.
• **UPDATE: I am going to make this short and sweet. The recipe that is posted originally is really only a 1 star meal to me. After all the adjustments, substitutions, etc . its 5 star fabulous. I have taken all the suggestions and advice from all the reviews from the Family and created this: INGREDIENTS 2 pound cubed beef stew meat or chuck roast 2 (10.75 ounce) can condensed golden mushroom soup 3/4 cup chopped onion 1 tablespoon Worcestershire sauce 1/4 cup water (more if needed) 1/4 cup low sodium beef stock (more if needed) 1/3 cup sour cream 2 ounces cream cheese (reduced fat works well) 1/2 pack French onion soup mix Salt and pepper, to taste 3 cloves garlic, minced 8oz. mushrooms, sliced Pat of butter DIRECTIONS 1. In slow cooker, combine meat, mushroom soup, chopped onions, minced garlic, Worcestershire, dry soup mix, pepper, stock and water. 2. Cook on low setting for 5-6 hours. 3. During cooking time, saute the mushrooms in butter about 4 minutes 4. Put sauteed mushrooms in slow cooker last 30 minutes of cooking time 5. Check sauce if it needs salt or extra pepper. 6. Best served over buttered egg noodles. I think this came out fantastic. But again, its all about personal opinions and tastes. Let me know how this works out for you.