Weeknight Slow Cooker Beef Stroganoff Betty Crocker Recipes

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.

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.

BETTY CROCKER'S BEEF STROGANOFF

Steps:

• Cut meat across the grain into ¾-inch slices, then into strips 3 x ¼ inch.
• Melt ¼ cup butter in a large skillet.
• Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.
• In same skillet, brown meat.
• Reserving 2/3 cup of broth, stir in remaining broth, the onion, ketchup and garlic powder.
• Cover and simmer 15 minutes.
• Blend reserved broth and the flour; stir into meat.
• Add mushrooms; heat to boiling, stirring constantly; boil and stir 1 minute.
• Stir in sour cream and heat through.
• Cook noodles as directed on package; drain.
• Toss with 3 tablespoons butter and serve with stroganoff.

PAULA DEEN'S SLOW COOKER BEEF STROGANOFF

Steps:

• In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Cook in batches for 4-5 minutes or until pieces are browned on all sides.
• In a 4-6 qt slow cooker, combine roast, onion and next 7 ingedients. Cover and cook on Low for 8 hours or until beef is tender. Cook noodles according to pkg directions. Serve beef over the noodles.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

SLOW COOKER BEEF STROGANOFF

Steps:

• Dry the stew meat with paper towels. Then dust with the flour and a pinch of salt and pepper, coating the meat all over.
• Heat the oil in a large skillet over medium-high heat. In batches, sear the meat on both sides, until you get good charring, 2 to 3 minutes per side.
• Add the seared beef, stock, wine, tomato paste, parsley, paprika, garlic powder, mushrooms, onions and a good pinch of salt and toss. Cook on high for 4 hours or low for 6 to 8 hours.
• Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions, then drain.
• Once the beef is freak-out tender, add the sour cream and let it simmer while you cook the pasta according to its package directions. Taste the sauce! Does it need any salt? Also, if the sauce feels a little thin, make a little cornstarch slurry with 1 tablespoon cornstarch to 1/4 cup water, and add it to the slow cooker, 1 tablespoon at a time until it thickens up to your liking.
• Serve the ridiculous stroganoff over the cooked pasta and garnish with the parsley.

INSTANT POT® BEEF STROGANOFF

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add half of beef strips; cook 6 to 8 minutes or until beef is just browned, turning once. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of beef; transfer to bowl with browned beef. Add onions, mushrooms, salt and pepper to insert; cook 8 to 10 minutes or until softened and browned. Stir in garlic and broth; heat to simmering, stirring constantly. Stir in soup and beef. Select CANCEL.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• In small bowl, beat cornstarch and water with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cornstarch mixture; cook and stir 1 to 2 minutes or until thickened. Select CANCEL.
• Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

WEEKNIGHT SLOW COOKER BEEF STROGANOFF (BETTY CROCKER)

Steps:

• In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
• Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
• Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles or rice.

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.

SLOW COOKER BEEF STROGANOFF

Steps:

• Saute the onions in the oil until soft and place it in a 5- to 6-quart slow cooker.
• Saute the mushrooms in the same pan as the onions until soft and place it in the slow cooker.
• Optionally you can brown the beef in the same pan.
• Place the stewing beef in the slow cooker with salt, pepper, mustard, and wine. Stir to combine.
• Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
• 30 minutes before the end of the cooking time, sprinkle the flour over the meat and stir.
• With slow cooker turned off, stir in sour cream. Serve beef over noodles or rice; sprinkle with dill, if desired.

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.

BETTY CROCKER BEEF STROGANOFF

Steps:

• 1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
• 2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
• 3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

WEEKNIGHT BEEF STROGANOFF

Steps:

• Thin slice onion and cut tenderloin into 1" by 2 1/2" strips. Any lean cut of steak will do however.
• In a large skillet melt 3 Tblsp of the butter. At a med to high heat brown the beef but be sure not to burn the butter. I tend to add a Tblsp or 2 of olive oil so I can cook the beef high and fast to retain tenderness. If your pan is not large enough to cook all with out overcrowding, cook in batches. Remove and set aside.
• In same pan add onions and cook in drippings and butter until just browned. Remove from pan.
• Turn down heat to med and add remaining butter. Saute mushrooms untill tender and add garlic in at last minute or two of cooking so as not to burn.
• Add beef, onions and worcestershire sauce back to pan and stir in sour cream on med low heat so as to not curdle the sour cream. Add salt and pepper to taste. Cook until cream and ingredients are fully integrated, perhaps just a few minutes more.
• serve over favorite egg noodles, pasta or rice.

SOUR CREAM SLOW COOKER BEEF STROGANOFF

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.