Dinner - Beef stroganoff slow cooker uk recipes

Author: Bobby Baker  

Slow Cooker Beef Stroganoff combines savory beef, an irresistible creamy sauce and delicious egg noodles to create an easy dinner that your family will request time and time again. Beef Stroganoff (Slow Cooker Version)

Beef Stroganoff (Slow Cooker Version)

Beef Stroganoff (Slow Cooker Version)
Beef Stroganoff (Slow Cooker Version)
Total time: 385 minutes
Cook time: 360 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: European
Number of ingredients: 9
  • 450g-675g beef chuck or shin cut into 2.5cm cubes
  • 1 large onion, peeled and chopped
  • 350g mushrooms, cleaned and quartered (we used chestnut)
  • 2 tablespoons brandy
  • 2 tablespoons cornflour
  • 300ml good, hot beef stock
  • 1 teaspoon Dijon mustard
  • 150ml low fat crème fraîche
  • 2 tablespoons freshly chopped flat-leaf parsley, to garnish
  • Calories: 222 calories
  • Fat: 7.9 grams
  • Saturated Fat: 4.1 grams
  • Carbohydrate: 9.2 grams
  • Sugar: 3.5 grams
  • Fiber: 1.7 grams
  • Protein: 26.700001 grams
  • Sodium: 0.9 milligrams
How to cook:
  1. Put the beef, onions, mushrooms, brandy, seasoning, cornflour and stock in a slow cooker and mix gently.Cook on HIGH for 4-6 hours or LOW for 8-10 hours or according to your manufacturers handbook.Stir through the mustard and crme frache, garnish with the parsley and serve with noodles or steamed rice and seasonal vegetables.
Notes: Slow Cooker Beef Stroganoff, Step by step. One: Heat the oil in a pan over a medium heat. Cook the beef chunks until browned all over. Remove form the pan and set aside. Two: …

Slow cooker beef stroganoff

Slow cooker beef stroganoff
Some slow cooker recipes are easier than others, and this one for beef and mushroom stroganoff is an absolute winner. Place almost all of the ingredients in the slow cooker and let it work its magic. Add the crème fraiche and mushrooms an hour before serving.
Provided by: Tesco Real Food
Total time: 225 minutes
Cook time: 210 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Eastern European
Number of ingredients: 11
  • 1kg stewing beef
  • 130g chestnut mushrooms
  • 2 large onions, thinly sliced
  • 2tbsp cornflour
  • 1tsp ground cinnamon
  • 1 ½ tbsp dijon mustard
  • 200ml rich beef stock
  • 60ml vermouth
  • 200ml (7fl oz) crème fraiche
  • ½ tsp salt
  • ¼tsp pepper
  • Calories: 592 calories
  • Fat: 30 grams fat
  • Saturated Fat: 17 grams saturated fat
  • Carbohydrate: 17.8 grams carbohydrate
  • Sugar: 8 grams sugar
  • Fiber: 3 grams fibre
  • Protein: 61.2 grams protein
How to cook:
  1. Remove any fat from the meat and slice into 2x6cm strips.
  2. Slice the mushrooms in 4 and set aside. Place the meat, cornflour, mustard, cinnamon and vermouth in a bowl and mix well. Place the onions, meat mixture and stock in the slow cooker and cook for 3-4 hours on high or 6-8 on low.
  3. Add the mushrooms, salt and pepper 1 hour before serving and crème fraîche half an hour before serving.
Notes: Beef Stroganoff - Beef Stroganoff crock pot, ground, Creamy low carb beef stroganoff made with ground beef, mushrooms and onions, in a tasty sour cream sauce flavored with brandy, herbs, and spice.

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff combines savory beef, an irresistible creamy sauce and delicious egg noodles to create an easy dinner that your family will request time and time again.
Provided by: Christi Johnstone
Total time: 490 minutes
Cook time: 480 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 14
  • 2 pounds beef stew meat
  • 1/4 cup minced onion (yellow onion suggested)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp minced garlic
  • 3 tbsp Worcestershire Sauce
  • 2 1/2 cups beef broth, separated (low sodium if you are sensitive to salty flavors)
  • 1 cup sour cream
  • 6 oz softened cream cheese (cut into cubes)
  • 3 tbsp corn starch
  • 12 oz pasta noodles, cooked per package directions (penne, rotini and egg noodles work well)
  • fresh parsley for garnish if desired
  • Calories: 474 kcal
  • Carbohydrate: 37 g
  • Protein: 34 g
  • Fat: 21 g
  • Saturated Fat: 10 g
  • Cholesterol: 144 mg
  • Sodium: 651 mg
  • Fiber: 2 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Prepare slow cooker by greasing or spraying interior with non-stick oil. Add stew meat, then top with onion, salt, pepper, garlic powder, onion powder, garlic and Worcestershire sauce. Stir well mix seasonings in with meat. Add 2 cups beef broth, stir and cook covered on low for 8 hours.
  2. At the 8 hour mark, in a medium size bowl combine remaining 1/2 cup of beef broth with corn starch, and mix well, until all cornstarch is dissolved and incorporated into broth. Scoop out a few spoonfuls of the hot liquid from the slow cooker, and add it to the cornstarch and broth mixture, stir to combine. To that mixture add sour cream and cream cheese and mix until combined and smooth. Spoon the mixture into slow cooker, and stir to combine with ingredients in slow cooker. Place lid back onto slow cooker and allow to cook for 20 minutes.
  3. During that final 20 minutes cook time, cook pasta according to package directions for a dente pasta. Take care not to overcook pasta. Drain, but do not rinse pasta. Add cooked pasta to the slow cooker and gently stir to combine. Serve immediately, topped with salt and pepper to taste, and fresh parsley or thyme for garish, if desired.
Notes: Easy beef stroganoff, Method. Heat a knob of butter in a large, deep frying pan. Once it’s bubbling, add the steak strips and fry until just browned but not cooked through. Use tongs to …

The Best Slow Cooked Beef Stroganoff

The Best Slow Cooked Beef Stroganoff
Provided by: bestrecipesuk
Total time: 195 minutes
Cook time: 180 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Russian
Number of ingredients: 14
  • olive oil
  • chestnut mushrooms
  • stewing steak
  • beef stock
  • onions
  • garlic cloves
  • dry white wine
  • brandy
  • Dijon mustard
  • paprika
  • salt & pepper
  • double cream
  • butter
  • plain flour
How to cook:
  1. Preheat the oven to 150°C/Fan 130°C/Gas mark 3.
  2. In a large ovenproof casserole heat 2 tbsp of olive oil and lightly fry the mushrooms in batches until slightly golden. Put on a plate and set aside. Next brown the meat in batches and set aside, add more oil if necessary.
  3. Now fry the onions until softened and lightly golden, add the garlic towards the end adding more oil if necessary. Add half of the beef stock and bring to the boil to deglaze the pan. Return the meat and mushrooms to the pan and add the rest of the stock, wine and brandy. Add the Dijon, paprika and season to taste, stir well and simmer. Cover the pan and place in the oven and cook for 2 – 2 ½ hours until the meat is tender.
  4. Make the beurre manié by mixing the butter and flour to create a paste. Set aside.
  5. Remove the dish from the oven and strain the liquid into a pan. Keep the meat and mushrooms warm in a covered casserole. Pour the cream into the pan with the liquid and boil, uncovered for a few minutes until the sauce has slightly reduced and has a good flavour. Season to taste if required.
  6. Place the beurre manié into the boiling liquid, 1 tbsp at a time and whisk until the sauce thickens slightly. Now pour the sauce over the meat and mushrooms and stir gently. Keep warm until ready to serve with the rice. Enjoy!
Notes: Crock Pot Beef Stroganoff, Spread the onions and garlic on the bottom of the slow cooker followed by the mushrooms. Place the beef evenly over the mushrooms. In a bowl, stir together the broth, Worcestershire …
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