Venison Crock Pot Stroganoff Recipes

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BEEF STROGANOFF - CROCK POT



Beef Stroganoff - Crock Pot image

from Betty Crocker's slow cooker cookbook..excellent. If someone in the family doesn't like mushrooms, run them through the food processor, they will never know.

Provided by Lanae Peterson

Categories     Stew

Time 9h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs beef stew meat
1 large onion, chopped (1 cup)
1 can condensed cream of mushroom soup
1 can condensed cream of onion soup
1 (8 ounce) can sliced mushrooms, drained
1/4 teaspoon pepper
1 (8 ounce) container cream cheese, cubed
1 (8 ounce) container sour cream
6 cups hot cooked noodles or 6 cups rice, for serving,if desired

Steps:

  • Mix beef, onion, soups, mushrooms and pepper into slow cooker.
  • Cover and cook on low heat for 8 to 10 hours or until beef is very tender.
  • Stir cream cheese and sour cream into beef mixture until cream cheese is melted.
  • Serve beef mixture over noodles.

Nutrition Facts : Calories 652.1, Fat 34.6, SaturatedFat 16.6, Cholesterol 197.2, Sodium 963.6, Carbohydrate 42.3, Fiber 2.3, Sugar 7.7, Protein 44.7

SLOW COOKER VENISON STROGANOFF



Slow Cooker Venison Stroganoff image

My hubby and I love stroganoff. He asked me to make it one day before he left to go hunting, but I wasn't going to have time. I decided to try it in the slow cooker and served it to my hubby and his hunting buddies. They loved it.

Provided by Angie Fuller

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 9h

Yield 6

Number Of Ingredients 9

1 tablespoon canola oil
1 ½ pounds venison stew meat, cut into 1 inch cubes
1 bay leaf
1 small onion, thinly sliced
1 (8 ounce) jar sliced mushrooms, drained
2 (14 ounce) cans low-sodium beef broth
Salt and pepper to taste
½ (16 ounce) package whole wheat noodles
1 (8 ounce) container sour cream

Steps:

  • Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
  • Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
  • Set slow cooker on Low, and cook for 8 to 10 hours.
  • Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 33.6 g, Cholesterol 113.1 mg, Fat 14.5 g, Fiber 5.9 g, Protein 36.3 g, SaturatedFat 6.5 g, Sodium 281.8 mg, Sugar 3.2 g

SLOW COOKER VENISON STROGANOFF MEAL



Slow Cooker Venison Stroganoff Meal image

This easy version of stroganoff is delicious!

Provided by Kristi Whittington

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 4h30m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 pound venison stew meat
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon all-purpose flour
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet.
  • Reduce the heat to medium-low, and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover, and cook on Low for 4 hours, or until the venison is tender.
  • Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.

Nutrition Facts : Calories 790.3 calories, Carbohydrate 87.7 g, Cholesterol 231 mg, Fat 23.5 g, Fiber 4 g, Protein 54.5 g, SaturatedFat 5.3 g, Sodium 1144.6 mg, Sugar 3.6 g

SLOW-COOKER BEEF STROGANOFF



Slow-Cooker Beef Stroganoff image

The best Slow-Cooker Beef Stroganoff is the kind that makes prep and cleanup a breeze. Plus, creamy beef stroganoff in the slow cooker is one of those delicious classics that never disappoints, especially with our easy steps. Once you brown the beef strips with onion and garlic in butter, add it to your slow cooker with golden mushroom soup, and fresh mushrooms. Enjoy the tasty aromas when you return, and stir in cream cheese and sour cream before serving over noodles for a dinner that's as easy as it is delicious.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h15m

Yield 8

Number Of Ingredients 11

1/4 cup butter
2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup
1 carton (8 oz) sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, cubed (from 8-oz package)
1 container (8 oz) sour cream
6 cups hot cooked noodles or rice

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.

Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 1 g

SLOW-COOKER GROUND BEEF STROGANOFF



Slow-Cooker Ground Beef Stroganoff image

My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish to share around the dinner table. -Sue Mims, Macclenny, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds ground beef
1-1/2 teaspoons salt
1 teaspoon pepper
1 tablespoon butter
1/2 pound sliced fresh mushrooms
2 medium onions, chopped
2 garlic cloves, minced
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/3 cup all-purpose flour
2 tablespoons tomato paste
1-1/2 cups sour cream
Hot cooked noodles

Steps:

  • In a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Transfer meat to a 3- or 4-qt. slow cooker., In same skillet, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender and mushrooms have released their liquid and begin to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker., In a small bowl, whisk together consomme, flour and tomato paste. Pour over meat mixture; stir to combine. Cook, covered, on low until thickened, 4-6 hours. Stir in sour cream. Cook, covered, until heated through, 15-30 minutes longer. Serve with noodles.

Nutrition Facts : Calories 357 calories, Fat 22g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 802mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

SLOW COOKER BEEF STROGANOFF



Slow cooker beef stroganoff image

Cook a version of beef stroganoff that's lighter on the wallet yet full of flavour thanks to slow cooking. Serve with pasta, rice or mashed potato

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 8h50m

Number Of Ingredients 11

750g stewing steak , such as chuck, cut into strips
1 tbsp vegetable or rapeseed oil , plus a little more if needed
2 onions , halved and sliced
2 garlic cloves , crushed
1 beef stock cube , or 1 tbsp liquid stock
1 tbsp Dijon mustard
50g butter
200g chestnut mushrooms , halved
2 tsp cornflour
200g soured cream
small bunch parsley , chopped tagliatelle or mashed potato and a pinch of paprika, to serve

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.

Nutrition Facts : Calories 988 calories, Fat 61 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

SLOW COOKER BEEF STROGANOFF



Slow Cooker Beef Stroganoff image

Recipe video above. The slow cooked version of Beef Stroganoff! Fall apart beef smothered in a creamy Stroganoff sauce with buttery garlic mushrooms, it's made with economical stewing beef yet tastes like a million dollars! 3 cook methods provided: stove, slow cooker or pressure cooker/instant pot* Recipe update: pursuant to some readers having difficulties with flour lumps, the steps have been updated to make it easier!

Provided by Nagi

Categories     Mains

Number Of Ingredients 16

1.75kg/ 3.5lb beef chuck or other stewing beef (, cut in 4cm / 1.5" cube (Note 1))
1.5 tsp each salt and pepper
2 tbsp oil
20 g/ 1 tbsp butter (, unsalted)
1 large onion (, halved then sliced into 1 cm / 2/5" slices)
4 garlic cloves (, minced)
7 tbsp flour (, plain / all purpose)
4 tbsp Dijon Mustard
1 litre / 1 quart beef stock/broth (, reduced salt)
1 1/2 cups sour cream (, full fat best)
3 tbsp/ 45 g butter (, unsalted)
700 g / 1.2 lb mushrooms (, sliced into 0.5cm thick slices)
3 garlic cloves (, finely minced)
1/2 tsp salt and pepper
Pasta, wide egg noodles, mashed potato
Chives for garnish

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.

Nutrition Facts : Calories 666 kcal, Carbohydrate 12 g, Protein 59 g, Fat 44 g, SaturatedFat 19 g, Cholesterol 204 mg, Sodium 1474 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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