1. In a slow cooker, combine the meat, soup, onion,
5- to 6-quart slow cooker.
Saute the mushrooms in
ushrooms into a 5-quart slow cooker.
Heat remaining 2 tablespoons
then transfer to slow cooker. Add beef and white mushrooms to slow cooker, cover, and
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.
Wrap steak in heavy duty plastic wrap; freeze for 30 minutes.
Unwrap steak; cut steak diagonally across the grain into 1/8 inch thick slices.
Place steak, onion, and next 7 ingredients in a 3 quart electric slow cooker.
Combine flour and broth in a bowl; stir with a whisk until blended.
Add broth mixture to cooker; stir well.
Cover and cook on LOW heat for 8 hours or until tender.
Turn slow cooker off; remove lid.
Let stand 10 minutes;.
Stir in sour cream; blend well.
Serve stroganoff over noodles.
Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon.
Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.
In slow cooker combine the meat, soups, onions, Worcestershire sauce, water, beef bouillon cube
cook the noodles according to pkg directions in seperate pot. *drain and add at the end of recipie.
in slow cooker mix envelope of beefy onion with the cream of mushroom soup. Add jared mushrooms, paprika, pepper, garlic powder cubed beef and onions.
cover and cook 3-3 1/2 hours on high or 6-7 hours on low.
In the last 30 minutes of cook time add into the mixture the cream cheese.
In the last 10 minutes add the sour cream.
Put the finished stroganoff over the noodles and ENJOY!
Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Then add the onion, soup, mushrooms, chives and bouillon. In a separate small bowl, combine the flour, water, garlic and Worcestershire sauce. Mix well and add to the slow cooker. Cook on low setting for 7 to 8 hours. One hour before serving, stir in the sour cream and the parsley.
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.
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.
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.
Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.
In a small bowl, mix together the wine with the flour. Pour over the beef.
Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.
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.
Heat oil in large skillet over medium-high heat. Roll the beef in flour and saut in oil until well browned, about 5 minutes. Transfer the meat to the slow cooker and mix with the soup, water and bouillon. Cook on high setting for 4 to 5 hours. Stir in sour cream during the last 30 minutes.
Cook the pasta according to package directions. Serve the meat over the noodles.
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.
Mix meat, onions and mushrooms in slow cooker.
Add broth; stir. Cover. Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
Combine cream cheese spread and flour. Add to meat mixture just before serving; stir until cream cheese is completely melted and mixture is well blended. Add to hot pasta; toss to coat.
Combine everything everything except for cream cheese in the slow cooker.
Cook on low for 8 hours or on high for 5 hours.
Stir in cream cheese just before serving.
You can boil a 12 oz Bag of Wide Egg Noodles and combine with mixture. If you like a lot of sauce, you may just want to combine with 6 oz instead of 12 oz. Let set for 5 to 10 minutes so that noodles can soak up that wonderful sauce!
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.