Stroganoff Style Crock Pot Cube Steak Recipes

SLOW-COOKER BEEF STROGANOFF

Steps:

• In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
• In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
• Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
• Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

SLOW COOKER BEEF STROGANOFF I

Steps:

• 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.

CUBE STEAK STROGANOFF

Steps:

• In a large resealable plastic bag, combine the flour and salt. Add cube steaks, one at a time. Seal bag and shake to coat. , In a large skillet, cook the steaks in oil over medium heat for 4-5 minutes on each side or until browned and tender. Remove and keep warm., In the same skillet, saute mushrooms and onions until tender. Add the water, bouillon and pepper; cook and stir until mixture comes to a boil, scraping up browned bits from bottom of pan. Reduce heat; stir in sour cream and heat through (do not boil). Return meat to pan; heat through. Serve with noodles.

DARIA'S SLOW COOKER BEEF STROGANOFF

Steps:

• 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.

STROGANOFF-STYLE CROCK POT CUBE STEAK

Steps:

• Rub the cube steak with salt and pepper mixture.
• Flour the cube steak.
• Brown the cube steak over Medium heat on both sides.
• Prepare the soup in a pot according to package direction. Heat through.
• Add sour cream to the mushroom soup and stir until incorporated.
• In the crock pot, layer a bit of soup mixture, cube steak, soup, cube steak and top with remaining soup mix. (You may also just dump the soup mixture over the cube steak in the crock pot).
• Cook on low for up to 6 hours or high for 3 hours. (crock pot only).
• ENJOY!

CROCK POT GARLIC BEEF STROGANOFF

Steps:

• Add the soup, mushrooms, onion, garlic and Worcestershire sauce.
• In a skillet, brown beef in oil. Transfer to the Crock Pot.
• Cover and cook on low for 7-8 hours or until the meat is tender.
• Stir in cream cheese until smooth.
• Serve with noodles.

CROCK POT CUBED STEAK (+VIDEO)

Steps:

• In the bottom of a 6-quart slow cooker, combine cream of chicken soup, French Onion soup, packet of au jus and water. Stir well.
• Put cubed steak in slow cooker with gravy mixture.
• Cover slow cooker and cook steak on low for 6-8 hours.
• After cooking, it's time to thicken gravy. In a small bowl, whisk together cornstarch and cold water. Stir mixture into crock pot.
• Turn the setting to high and cook for 30 minutes (until gravy is thickened.)

CROCK-POT STROGANOFF

Steps:

• 1. Cube steak into bite size pieces. Mix with flour, pepper, salt and garlic. Combine with onion, soy sauce, bouillon cube, soup and water in slow cooker.
• 2. Cook on low for 6-7 hours, stirring occasionally. Add cream cheese in last 30 minutes of cooking.
• 3. Serve over cooked wide egg noodles.

SLOW COOKER BEEF STROGANOFF RECIPE FROM SCRATCH

Steps:

• Heat oil and 1 TABLESPOON of butter in a large skillet over high heat until nearly smoking.
• Stir in beef seasoned with 1 teaspoon of salt and pepper. Cook for 6-8 minutes, until liquid evaporates and the meat browns. Remove the meat from the pan and set it aside.
• Lower the heat on the pan to medium-high and stir in the REMAINING two tablespoons of butter, mushrooms, and onions into the pan. Cook and stir over medium-high heat until the mushrooms and onions are lightly browned 6-8 min.
• Add the garlic and cook for 1 minutes until fragrant.
• Stir in the flour and cook for 1-2 minutes until incorporated.
• Stir in the wine, scraping the bottom of the pan to release any browned bits. Bring to a simmer, and cook for 1 minute until the sauce starts to thicken and the wine reduces.
• Stir in the stock, mustard, worcestershire and the beef; bring to a simmer and pour into the crockpot.
• Cook on high for 4-5 hours or on low for 8-10 hours until the beef reaches fork-tenderness.
• Stir in the room temperature sour cream and fresh parsley.
• Serve with buttered egg noodles if desired.

SLOW COOKER STROGANOFF

Steps:

• Pat steak cubes dry and season evenly with salt and pepper. Heat large sauté pan over medium-high heat; add oil to coat pan. Sear cubes in batches in a single layer, developing a good browned crust on a least two sides, about 2 minutes per side. Transfer cubes to slow cooker.
• Add butter, shallots and mushrooms to pan, stirring and scraping the browned bits from the bottom of the pan. Cook 5-8 minutes until water from mushrooms evaporates. Stir in paprika, mustard and stock and transfer to slow cooker; cover and cook on low for 5 hours.
• In a small mixing bowl, whisk together sour cream and flour. Stir into cooker; cover and simmer an additional 30 minutes. Cook noodles according to package directions and drain. Stir noodles into stroganoff and serve, garnishing with parsley.