Slow Cooker Beef Stroganoff

Happy Hump Day Everyone!

Today's recipe is another great Pinterest find! I have to say, I am so addicted to Pinterest! I am hooked!  I find myself mostly pinning recipes, and there are some great looking ones out there!  It is pretty awesome to be able to keep all the recipes on a board, so they are always in one place to find, as long as the website they were pinned from stays active. It is more organized then the recipes I have wrote by hand! They are all in a big manila envelope for now. LOL My sister-in-law told me about Pinterest a year ago and I kept avoiding it because I knew she was hooked on it! That is all I need, something else to do instead of the stuff  I should be doing, like cleaning! LOL I finally jumped on and now I look at it for at least 5 minutes every day. Haha

Anyways, back to the recipe. I made this and I was so excited how well it turned out! It is a great feeling to make something and have it be a hit! This recipe is very flavorful and super easy to make!  I would say the recipe makes 4 - 5 servings, so if you are wanted more than that, double it. I served the stroganoff on egg noodles, but it would be great on rice or mashed potatoes as well.

Slow Cooker Beef Stroganoff

(recipe adapted from The Well-FedNewlyweds)

Ingredients:

2 to 3 lbs. beef stew meat (or a 3 lb. chuck roast, cubed)
1 medium yellow onion, diced
1 tsp. salt
1/4 tsp. black pepper
1 cube of beef boullion

1 1/2 cups water
1 T. Worcestershire sauce
1 T. ketchup
1/4 tsp. garlic salt
1/3 cup all-purpose flour
6-7 T. water
8 oz. mushrooms, sliced
1/2 cup sour cream (reduced fat is fine)

Instructions:

1. Put the beef, onion, and bouillon cube into the slow cooker.

2. In a small bowl whisk together the water, Worcestershire sauce, ketchup, salt, pepper, and garlic salt.

3. Pour the mixture over the meat and onion in the cooker and stir to combine.

4. Put the lid on and cook for 7-9 hours on low or 4-5 on high.
 

5. An hour before the end of cooking, whisk together the flour and water. This should be the consistency of pancake batter. If it is still too thick after the 6-7 Tbsp of water add addition water 1 tablespoon at a time until at the right consistency.

6. Add the flour mixture and mushrooms to the slow cooker and stir to combine.

7. Put the lid back on and continue to cook for remaining hour.

8. Add sour cream, stirring to combine, just before serving.

Options: I used a beef bouillon cube and water but you could use 1 1/2 cups of beef broth or stock in place of it if you wanted to. Also, to make it gluten-free try using 1 Tbsp of cornstarch dissolved in one cup of cold water in place of the flour mixture, adding more cornstarch as needed for desired consistency.  

Tools I used making this recipe:
Small Batter Bowl
Stainless Mini Whisk
Adjustable Measuring Spoons
Measure All Cup
5" Utility Knife
Cutting Board
Bamboo Spoon Set
Spoon Rest

Easy Beef Sliders

I found this recipe on Pinterest the other day and couldn't wait to try it! I made it and it turned out really good! We had leftovers for dinner the next night too!  This would be a great recipe to make for a crowd!

Slow Cooker Pot Roast Sliders

(recipe adapted from Six Sisters' Stuff)

Ingredients:

1 3-4 lb boneless beef roast

1 cup water

1 cup salsa

1 packet onion soup mix

1 packet Italian dressing mix

1 packet Au Jus mix

1 pkg King's Hawaiian Rolls
Sliced mozzarella cheese (1slice for each roll)

1/4 cup sour cream

2 Tbsp adobo sauce

2 tsp creamy horseradish sauce

Instructions:

1. Whisk together the water, salsa, onion soup, Italian dressing, and Au Jus mix.

2. Place the roast into the slow cooker and pour the seasoning mixture over it.

3. Cook on low for 8-10 hours or 4-5 hours on high.

4. While meat cooks, mix together the sour cream, adodo sauce, and creamy horseradish in a bowl, cover and refrigerate until ready to assemble the sliders.

5. Shred the roast and place back into slow cooker with the juice.

6. Cut each roll in half and place on a baking sheet.

7. Place once slice of cheese on the bottom half of each roll.

8. Place baking sheet in over with broiler on low.

9. Broil for 1 -2 minutes or until the rolls are golden and the cheese has melted, remove promptly. *Be sure to watch them closely so they don't burn!)

10. Spread creamy chipotle sauce on the top half of each roll. The more, the spicier!

11. Place a spoonful of the shredded beef on top of the melted cheese on each roll.

12. Assemble each slider by placing the tops on the beef and serve.

I used mozzarella cheese but this recipe would be great with swiss or provolone. I also used adobo sauce from a can of chipotle peppers to make the dressing but for a less spicy version chili sauce can be substituted. The roast I used was just over 4lbs and made enough for 24 sliders, depending on how much you put on each one. A great idea for the leftovers are burritos, shredded beef tacos, or even nachos!

Pampered Chef tools I used:
Small Batter Bowl
Stainless Whisk
Adjustable Measuring Spoons
Mini Measure-All Cup
Large Sheet Pan

 

Slow Cooker Roast Beef and Potatoes

Hello everyone!  I hope everyone has a fun and safe St. Patrick's Day!!

So my first post is a simple yet delicious one!  I am starting out with small posts until I get the hang of it!  So how many of you love a good roast beef and potatoes meal?  I know I do!!  This recipe was given to me by a very good friend and since then I have made my roasts this way!  My husband and I love it! Ok, here it goes:

Slow Cooker Roast Beef and Potatoes

Ingredients

2-5 pound boneless beef roast (any kind)

1 envelope ranch dressing

1 envelop Italian dressing

1 envelope brown gravy

1 - 1 1/2 cups of water

Carrots

Potatoes

1 Tbsp cornstarch - optional

Place roast into slow cooker. Combine dressings and gravy with 1 - 1 1/2 cups of water, mix well. Pour the gravy mixture over the roast. Set slow cooker to high for 6 hours. Place the lid on let it go! After 3 hours of cooking, peel potatoes and cut into even sizes. Peel carrots if desired and cut into even pieces. Place on carrots and potatoes on top of the roast, place the lid back on and let cook for remaining 3 hours. 

Optional - For thicker, combine 1 Tbsp of cornstarch with 1 cup cold water and mix until fully dissolved, then pour into cooker and stir to thicken. Also, any vegetable could be added to this, celery, onions, anything you would like, just keep in mind that softer veggies, like mushrooms or zucchini, require a shorter cook time.

Rolls or bread go great with this meal! I love to sop up all the gravy with a soft baked item! :-)
I know, I should of included it in the picture, but honestly, I was just using a regular slice of bread. Nothing picture worthy!

Tell me what you think:

I have been trying to make more slow cooker recipes, just because they are easiest on busy days!  But I was wondering what you all thought about those slow cooker liners?  I have only used them twice and have just not been too impressed.  This last time I used it for the roast beef, and it actually caused the juices to spill out over my cooker, making a big mess!  Tell me what you think!