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Email a copy of 'Chicken Stroganoff' to a friend
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mmmmmmmmmmmm…sounds delish! thanks for sharing-i love crock pot recipes! sorry don’t have what you are looking for, but thought this (non crock pot) recipe sounded yummy and easy!
angry taco salad :-p
http://networkedblogs.com/p23780493
Kelly, here is a recipe for Beef Stroganoff:
http://www.bettycrocker.com/recipes.aspx/classic-beef-stroganoff-lighter-recipe/2b80dddf-4d6b-48d9-a050-5ff2239a1ed7?WT.dcsvid=NDA3NDYzMTU0MAS2&rvrin=DB5BED2F-9AAE-40AD-9B34-13D5524D4205&WT.mc_id=Newsletter_DME_01_10_2010
Here’s mine. Beef Stroganoff, Frazzled Mama Style
.-= The Frazzled Mama´s last blog ..Monday Morning Music =-.
How long do you cook it in the crockpot?
This sounds great, but how long do you cook it? All day on low maybe?
Oh, sorry! I’ll add that, but I cook it on low for about 5-7 hours.
Kelly a very easy Beef strogonoff is: One can of french onion soup, one can of golden mushroom soup and beef tips. Put in crock pot for 3 to 4 hours and serve over rice or noodles. Cheap, easy and Good!
I have a Beef Stroganoff Crock-Pot Recipe! Here it is:
1 lb Beef Cubes
8 oz Sour Cream
1 c Water
1 pkt Stroganoff Seasoning
Mix all ingredients in crock-pot. Cook all day until meat is cooked and tender. Serve over noodles.
I love using my crock-pot and use it at least once a week, so I have several recipes that we love.
My Stroganoff recipe seems a bit more complicated but here goes.
1 pd. round steaks, thinly sliced
3 tablespoons butter (divided)
1/2 cup chopped onions
1/2 pound mushrooms, sliced
2 tablespoons tomato paste
2 tablespoons water
1/2 teaspoon basil
1 tablespoon cornstarch
1 cup plain yogurt
1/4 cup beef broth
3 cups noodles
Melt 2 tablespoons of butter in skillet, saute onions until soft. Add the beef. Brown for about 5 minutes. Remove the beef and keep warm. Add the remaining butter and saute mushrooms. Stir in the tomato paste, water and basil. Return meat to pan and simmer briefly.
In separate pan mix cornstarch with 1 tablespoon of the yogurt, then stir in the remaining yogurt and cook over med. heat until thickened. Add to meat mixture and heat thoroughly. Thin with broth. Serve over noodles.
Thanks Claire…this sounds yummy! (and I like that it uses all fresh ingredients:)
I’m trying this tonight!! We’re huge beef stroganoff fans so here is mine, it’s really easy and made with ground beef so most of the ingredients are on hand!
2 Tablespoons butter
1/4 cup onion
1 teaspoon garlic powder
1 lb ground beef
1 Tablespoon flour
1 teaspoon salt
1/2 cup mushroom or one small can
1 can cream of mushroom soup
1 cup sour cream
water to thin if needed
Melt butter and saute onions and garlic powder until onions are translucent.
Add Ground beef. Once ground beef is cooked, add flour and salt over meat. Mix until all white is gone.
Add mushrooms and cream of mushroom soup. Simmer 10 minutes.
Pour in sour cream. Simmer 5 minutes.
Serve over warm buttered egg noodles!
I made beef stroganoff using the sauce base from the Chicken Stroganoff recipe you posted above–just dumped everything in a saucepan along with my leftover post roast from last night, cut into smaller chunks. I only had about 8 oz. of sour cream on hand, so I added some milk (about 1/3 cup) and let it cook for about 10 minutes (until warm). I boiled up some spaghetti noodles then dumped the sauce over the noodles and it was good! A real good way to use up the rest of a pot roast!
Can the chicken breast be thawed first? Is 6-7 hours on low long enough to cook raw, frozen chicken breasts? Sorry if those are silly questions — I’m obviously not a great cook. Always looking for yummy, easy, budget friendly recipes that I can’t mess up. 🙂
Bethany – Yes it can be cooked. I put mine in fully frozen and they come out cooked perfectly!
Bethany, if you put them in thawed then you will need to reduce the cooking time (maybe 3-4 hours? you’ll need to check it as you go, so as not to overcook). Chicken breast has a tendency to dry out in the crock pot. By putting it in frozen, you buy yourself more time.
I made a prime rib for Christmas and with the left over prime rib and aujus sauce I made a beef stroganoff. It was the BEST beeg stroganoff I have ever had. The sauce had the prime rib drippings in it with wine and spices. Next year I am getting a bigger prime rib so we can make more beef stroganoff with it.
This has got to be one of the easiest and most delicious recipes I have ever made. I used thawed chicken versus frozen and I cut the cooking time in half and used a crock pot liner so I didn’t stir as often. This is a KEEPER!!
My husband & I REALLY like this – yes, “A KEEPER”! My husband wants me to make this tonight – we’re having friends over for supper – =-)
I thought we were suppose to soak the blood out of the chicken? Can this be done before freezing the chicken or is this
Thank you, Ardena Bowles
Ardena,
People who keep Kosher will soak their chicken in salt water. It draws out all the blood that may be lurking inside the chicken.
If you are using frozen chicken breasts (without bones or skin), there should be no need to soak the blood out of the chicken, however if you are worried about keeping Kosher, then by all means, soak your chicken.
I hope this answers your question.
Try Golden Mushroom Soup instead of the Cream of Mushroom…really good flavor.
Thought about doing that instead.
I wonder how we can make this a low fat dish (ah those pesky WW Points)- I figure fat free sour cream, and looks like there is a 98% Fat Free Cream of Mushroom Soup out there too. 🙂 Unfortunately, I am not a mushroom fan, but I imagine using a cream of chicken soup would work as a variation!
Thanks looks like a great recipe and easy too I am sharing with friends 🙂
I just found this recipe and I can not wait to make it this week. We love beef stroganoff also. My Beef Stroganoff recipe is identical to Claire who posted her recipe in Jan. 2010. Thanks for this new version of Stroganoff.
Made this Monday for dinner! It was soooooooo good! Definitely will make again!
Can you use cream of chicken instead of cream of mushroom?
Here is a good beef stroganoff recipe. It comes from Taste of Home. Cheryl Sindergard in Plover Iowa submitted it to the TOH magazine: It is REALLY good and takes so little effort!
FLAVORFULL BEEF IN GRAVY
1/3 cup all-purpose flour
3 lbs beef stew meat, cut into 1-inch cubes
3 Tablespoons vegetable oil
2 cans (10 3/4 oz. each) condensed cream of mushroom soup, undiluted
1 can (10 3/4 oz) condensed golden mushroom soup, undiluted
1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
1 1/3 cups milk
1 envelope of onion soup mix
Hot Cooked Noodles OR Mashed Potatoes
Place flour in a large resealable plastic bag; add beef and toss to coat. In a skillet, brown beef in oil. Transfer beef to a 5-quart slow cooker. Stir in soups, milk and soup mix. Cover and cook on low for 7-8 hours or until the meat is tender. Serve over noodles or potatoes. Yield: 10-12 servings.
Substitute any flavor of cream soup you want or add onions or mushrooms. This is a guaranteed winner of a meal and you will be pleased with it!
I have a recipe for Slow Cooker Chicken Stroganoff that is so easy and always a hit with my family. Place 3-4 chicken breasts in the bottom of slow cooker. Add 1/8 cup melted butter and sprinkle a packet of italian dressing mix on top. Cook on low for about 5-6 hours. The last 30 minutes, add an 8-oz pkg of cream cheese (I use low fat) and a can of Cream of Mushroom soup. I stir frequently so that it gets mixed together. I also cut up chicken into bite size pieces. Serve over egg noodles. Very yummy and totally kid friendly!!
I got this recipe from missionary who was a guest on a radio program. She called it Beef Fantastic. It is a slow cooker recipe but can also be done on the stove. If made on the stove, I brown the stew meat before adding the soups.
1 pkg. Stew meat (I usually cut it into smaller pieces.)
1 can French Onion soup
1 can Cream of Mushroom soup
1 can Golden Mushroom soup
Put all the ingredients in your slow cooker and cook until meat is done, 4-6 hours on high or 10-12 hours on low. I serve it over rice and add vegetables on the side.
I made this yesterday..The entire family loved it.
Deanna – I’m so glad they enjoyed it! It’s one of our family’s favorites too.
what is packed onion in this chicken stronganoff recipe. Is that an onion or a packet of onion soup. Thanks. Love your book and you website. Rebecca Powell is a friend of mine as well!!1
Jeannie
YEs! Sorry, packet of onion soup. Will fix this!
Can this be made with low fat or no fat sour cream?
Yes, you can. Sometimes I substitute non-fat Greek yogurt for the sour cream to add more protein!
I tried making chicken stroganoff in a crockpot, and the results were fantastic. The slow cooking infused the skilled nursing facility care Long Beach chicken with rich, savory flavors while keeping it tender and juicy. It’s convenient for busy days, and the creamy sauce turned out perfectly, making it a comforting and satisfying meal for my family.