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Slow-Cooker Beef Stroganoff

Slow-Cooker Beef Stroganoff recipe
photo by:kraft
Your slow cooker does the heavy lifting in this classic beef stroganoff. Just prep some pasta while the beef, garlic, onions and mushrooms simmer away.
time
prep:
15 min
total:
7 hr 30 min
servings
total:
8 servings
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posted:
8/15/2014
Good and easy. Like it was mentioned in other reviews, there is a lot of liquid in this and it's not the traditional thicker sauce. If i make this again, I'm going to mix the flour in with the beef broth at the beginning and see if that makes a difference. I also added more mushrooms and a variety of spices.
posted:
11/21/2013
Made this recipe with just the basics cause we don't like mushrooms .. just meat (for 7 hours on low), beef broth, garlic and onion seasoning. Then mixed the sour cream and flour together with a little more seasoning and actually cooked on high for 20 minutes and it thickened nicely and the meat just fell apart which I love.
posted:
9/9/2013
This was very good and easy! I made it yesterday for my dad since it was Grandparents day. I did read the reviews and instead of using mushrooms I used cream of mushroom and I did not use the mustard since most of my family hates it! I paired it with the crispy parmesan baked potatoes that I also found on here.
posted:
5/2/2013
I did not care for this recipe at all. It had good taste but it was so watery! i followed the recipe so i have no idea what went wrong.
posted:
4/12/2013
it tasted like tuna casserole
posted:
2/20/2013
So tasty. Loved it.
posted:
2/7/2013
For ease it's good for flavor not so much I added 1 can cream of mushroom soup,11/2 Tbs of worchestershire sauce, addt'l salt to taste, would not make this again using this recpie.
posted:
1/12/2013
Followed another reviewers advice to add a can of cream of mushroom soup at the end and it turned out fantastic!
posted:
12/22/2012
I did add a little bit of dry red wine with the beef broth to give it a richer flavor - it was incredible, I wanted to lick my plate!
posted:
12/1/2012
I drained juice into a sauce pan and put it aside. Used a block of cream cheese and 1/2 cup of sour cream to thicken. Used Worshire Sauce instead of mustard. Added some red wine for taste. Added sauce as needed. It was delish!!!!!
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