Supersimplecrockpotbeefstroganoff Recipes

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!

SUPER DUPER SLOW COOKER BEEF STROGANOFF

Steps:

• Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon.
• Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
• Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.

SO SIMPLE BEEF STROGANOFF

Steps:

• Whisk cream of mushroom soup, water, and dry onion soup mix in a slow cooker; stir meat into soup mixture. Cover and cook on High for 1 hour. Reduce setting to Low and cook until beef is tender, 2 to 3 more hours. Test for doneness after 2 hours. Stir cream cheese into beef until smooth.

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.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

SIMPLE BEEF STROGANOFF

Steps:

• Prepare the egg noodles according to package directions and set aside.
• In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
• Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

EASY SLOW COOKER GROUND BEEF STROGANOFF

Steps:

• Heat a large skillet over medium-high heat. Add ground beef, onions, garlic and pepper. Sauté until onion is golden brown. Drain meat mixture and put in crock pot set to low.
• Stir in cream of mushroom soup, tomato sauce, bouillon cubes and paprika. Simmer on low setting for about 3 hours.
• Cook pasta and add to cooked sauce. Serve with vegetables and garlic bread!

SUPER EASY GROUND BEEF STROGANOFF

Steps:

• Dissolve bouillon in the boiling water in a large bowl; pour a portion of the broth into another pot for boiling the noodles.
• Bring the broth in the pot to a boil and add onion powder, dried onion, and garlic powder. Add egg noodles; bring back to a boil. Cook until tender yet firm to the bite, about 12 minutes. Drain. Stir in frozen peas and cover.
• Melt butter in a saucepan over medium-high heat. Saute onions until translucent, about 5 minutes. Add ground beef; cook and stir until no longer pink, 5 to 7 minutes. Add remaining onion powder and pepper. Stir in flour and mix well, 2 to 3 minutes. Add the reserved broth. Bring to a boil. Cook, stirring to avoid clumps, until beef sauce is thickened, 5 to 7 minutes.
• Serve meat sauce over a plate of noodles.

SUPER EASY BEEF STROGANOFF

Steps:

• Brown the ground beef in a large skillet, and drain, if necessary.
• Add onion, garlic and saute.
• Add chicken broth, mustard and pepper.
• Stir in cream of mushroom soup.
• Add egg noodles.
• Simmer for 10 minutes on medium/low heat, or until noodles are tender.
• Stir in sour cream, serve and enjoy!

SIMPLE GROUND BEEF STROGANOFF

Steps:

• Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder; cook and stir until onion is golden brown, 5 to 7 minutes. Reduce heat to medium. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes more.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Stir sour cream and remaining 1 1/2 teaspoons butter into the skillet of ground beef. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper. Stir well. Cook, stirring occasionally, until sauce is thickened to desired consistency, about 10 minutes. Add sauce to the egg noodles.

INCREDIBLE BEEF STROGANOFF

Steps:

• Set sour cream aside to warm to room temperature.
• Saute onions in 3 Tbsp butter.
• Stir in flour.
• Gradually add consomme, stirring constantly.
• Add catsup, worcestershire, pepper, basil, and nutmeg.
• Simmer at least 15 minutes, stirring occasionally.
• Brown meat, salt and add to completed sauce.
• Add canned mushrooms.
• For fresh mushrooms, saute in 2 Tbsp butter, then add to sauce.
• Just before serving, stir in sour cream and heat.
• Do not allow to boil.
• Serve with egg noodles or rice.

SIMPLE BEEF STROGANOFF

Steps:

• In a skillet, heat oil over medium-high. Saute beef, garlic and onion. When onion is tender, reduce heat to low; stir in flour, salt and paprika. Cook 5 minutes. Stir in mushrooms, soup and water. Simmer 10 minutes. Fold in sour cream; heat through but do not boil. Serve immediately over noodles. Garnish with parsley.