Hungarian Beef Stroganoff For The Slow Cooker Recipes

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.

Steps:

• Cut beef into thin strips. In a shallow bowl, mix flour, salt, mustard and pepper. Add beef in batches; toss to coat., In a 5-qt. slow cooker, layer onion, mushrooms and beef. Pour broth over top. Cook, covered, on low 5-7 hours or until meat is tender. Just before serving, stir in sour cream. Serve with noodles.

Steps:

• In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside. , In the same skillet, saute onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for 3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until meat is tender. , Cook noodles according to package directions. Meanwhile, combine flour and remaining broth until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Remove from the heat; stir in sour cream until blended. Drain noodles; serve with stroganoff.

Steps:

• In a very large skillet, heat 1.5 tbsp oil.
• When very hot, add the beef and brown on all sides, 3-4 minutes total.
• Put the meat in the slow cooker.
• Add the remaining oil (1.5 tbsp), and when warmed add the onions and peppers.
• Brown slightly, stirring occasionally (about 5 minutes).
• Stir in the mushrooms, and continue to cook for another 2 minutes.
• Stir in the paprika.
• Add the broth and bring to a boil.
• Scrape the sides & bottom of the pan to release any browned on bits.
• Pour this mixture in the slow cooker.
• Add the tomato paste, marjoram, and caraway seeds to the cooker.
• Stir to combine.
• Add the garlic and submerge.
• Cover and cook on the low setting for 6-8 hours, I like to go closer to 8 hours to develop the flavors more.
• Prior to serving, remove and discard the garlic.
• Combine the flour and sour cream, then stir into the meat mixture.
• Serve over buttered noodles.