SLOW COOKER BEEF STROGANOFF II RECIPE | ALLRECIPES
A delicious beef stroganoff recipe for the slow cooker. This one uses round steak and golden mushroom soup mixed with egg noodles and sour cream. Very simple to assemble and the slow cooker does the work for you.
Provided by Kathy
Categories Noodles
Total Time 8 hours 50 minutes
Prep Time 10 minutes
Cook Time 8 hours 40 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes.
- Transfer the meat to the slow cooker and top with the soup, water and bouillon.
- Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
- Cook the egg noodles according to package directions. Serve the meat over the noodles.
Nutrition Facts : Calories 718.5 calories, CarbohydrateContent 66.1 g, CholesterolContent 148.9 mg, FatContent 32.8 g, FiberContent 2.6 g, ProteinContent 38.6 g, SaturatedFatContent 12.1 g, SodiumContent 1058.4 mg, SugarContent 3.3 g
TURKEY MEATBALL STROGANOFF (INSTANT POT, SLOW COOKER OR ST…
This healthy Turkey Meatball Stroganoff is a dish the whole family will love, which can be made in the Instant Pot, Slow Cooker or on the stove!
Provided by Gina
Categories Dinner
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 18
Steps:
- Heat a large nonstick skillet or set the Instant Pot to saute and spray with oil; saute the onions over medium heat until golden, stirring 2 to 3 minutes. Remove and divide in two.
- In a large bowl, combine half of the sautéed onions with the ground turkey, bread crumbs, egg, 2 tbsp of the parsley, milk, 3/4 tsp salt and black pepper. Gently shape into 20 meatballs.
- In a blender combine the water, sour cream, flour, tomato paste, boullion, Worcestershire sauce and paprika, blend until smooth.
- Heat the skillet or Instant Pot back on saute, add the oil and brown half of the meatballs without disturbing (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
- Place all the meatballs and remaining onion into the Instant pot, Slow Cooker or a large saucepan and pour the sauce over the meatballs along with the thyme and mushrooms.
- For the Instant Pot:Cook on high pressure 10 minutes. Let the pressure release on it’s own. When done, discard thyme, add the chopped parsley and serve over your favorite noodles. *see note above about avoiding burn notice.
- For the stove top:Add 2 tbsp water, bring to a boil then cook covered on low 20 to 25 minutes. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.
- For slow cooker:Cook on low 6 to 8 hours. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.
Nutrition Facts : ServingSize 5 meatballs, 1/2 cup mushroom sauce, Calories 310 kcal, CarbohydrateContent 14.5 g, ProteinContent 27.5 g, FatContent 16 g, CholesterolContent 142 mg, SodiumContent 372 mg, FiberContent 2 g, SugarContent 2 g
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