How To make Crockpot Beef Stroganoff
Ingredients
1 1/2-2 1/2
pound
beef chuck or round steak, boneless
1
teaspoon
salt
1/8
teaspoon
pepper
1/4
teaspoon
garlic salt
1
tablespoon
worcestershire sauce
1 1/4-1 1/2
cup
beef bouillon
1
tablespoon
ketchup
2
tablespoon
dry white wine
1/4
pound
mushrooms, fresh, sliced
1/3
cup
flour
1
cup
sour cream
1
rice or noodles, cooked, hot
Directions:
Cut beef in strips or cubes. Coat with salt and pepper. Place in bottom of crockpot. Mix garlic salt, worcestershire sauce, beef bouillon and ketchup. Pour over meat. Cover and cook on Low for 6-8 hours until tender. Turn up to High. Add 2 tb. dry white wine and mushrooms. Dissolve flour in small amount of water. Add to meat mixture. Stir to blend. Cook on High for 15 minutes until slightly thickened. Stir in sour cream. Turn off heat. Serve with rice or noodles.
How To make Crockpot Beef Stroganoff's Videos
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Fork-tender beef in a creamy mushroom sauce. Prep Slow Cooker Creamy Beef Stroganoff in the morning and come home ready to a delicious dish the whole family will enjoy. See the full recipe:
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Learn how to make a Beef Stroganoff Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Beef Stroganoff Recipe!
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Everybody's favourite retro classic! KEY TO SUCCESS: Juicy rather than dry chewy beef. :)
EASY Slow Cooker Beef Stroganoff Recipe
In this easy cooking video, I make some beef stroganoff in my crock pot, or slow cooker. The ingredients I used in my easy crockpot recipe 1 1/2 lbs of beef sirloin steak, 1 lb of mushrooms, and 1 1/2 cups of water. I seasoned my beef recipe with onion powder, kosher salt, Johnny's Seasoned Pepper, and Worcestershire Sauce to taste. Then cooked it for 3 1/2 hours on high. To thicken the sauce I added 1/4 cup of toasted flour. At the end I stirred in 1 cup of sour cream and poured it over egg noodles. Buy products used in my easy cooking videos here.
Greg's Kitchen - Slow Cooker Beef Stroganoff
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Slow Cooker Beef Stroganoff
When the weather starts turning in the fall with a bit of coolness in the air, it's time to break out the slow cooker. This is the time of the year that we start making those hardy comfort meals. Beef stroganoff is one of my favorite meals to do in the slow cooker. So amazing and with a rich beefy flavor. Topping it off with a big ole dollop of sour cream just brings it to perfection.
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Ingredients:
2 1/2 pound beef chuck roast
1 medium sweet onion
4 cloves minced garlic
4 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 pounds mushrooms, sliced
1 1/2 cups sour cream
1/2 cup whiskey (or 1 cup cognac, decrease water to 2 1/2 cups)
2 tablespoons Dijon mustard
2 teaspoons dried thyme
3 cups water
12 ounces extra wide egg noodles
salt and pepper to taste
1 tablespoons beef base (Better Than Bouillon®)
1 tablespoon corn starch in about 3 tablespoons cold water.
Instructions
Cut the beef into small bite-size chunks.
Place the butter in a large skillet heating over medium heat. Once melted, add the onions and garlic. Sauté for 2-3 minutes.
Now add the beef . Brown the beef on all sides, about 5 minutes. Add Mushrooms and brown for 2-3 minutes as well.
Pour the beef onion mixture in the bottom of the slow cooker
In a small bowl, whisk together the sour cream, whiskey, Dijon mustard, beef base and thyme together. Pour the mixture into slow cooker, then add in 3 cups water.
Put lid on slow cooker and slow cook for 5-6 hours on high, or 7-9 hours on low, until the beef is fork-tender.
Add the cornstarch/water mixture to slow cooker and stir. Don't break up the meat as it will be fall apart tender.
Stir in the uncooked egg noodles. Cover again and slow cook another 20-30 minutes, until the pasta is cooked to al dente.
Taste, then salt and pepper as needed.:
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Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen
Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak
2 Tbsp olive oil
2 Tbsp butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Green onion to garnish
8-12 oz Egg noodles, to serve
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