Slow cooking for busy days - - The News for South Mississippi

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Slow cooking for busy days

I love to use my slow cooker but like most people I forget it is in the kitchen cabinet waiting to help me.  Slow cookers are great appliances and when used correctly can really make dinner a breeze.

Here are a few family friendly recipes for stroganoff.  I like the versatility of stroganoff.  It can be served over pasta, rice, potatoes or breads.  Most kids love them because they are creamy and can be a fun to eat dinner.  Stroganoff leftovers make a great dish to freeze for another meal.  To reheat, simply microwave or use a boil-in bag.

Slow Cooker Beef Stroganoff

  •  1 lb. cubed beef stew meat                            
  • ½ pkg. onion soup mix
  • 2 – 10.75 oz. cans condensed golden mushroom soup                                   
  • 1 Tbsp. Worcestershire sauce                       
  • ½ c. beef broth
  • ½ c. chopped onion                                        
  • 4 oz. sliced mushrooms, sautéed
  • Salt, pepper & garlic to taste                          
  • 4 oz. cream cheese
  • 1/3 c. sour cream

In a slow cooker, combine the meat, soup, seasonings, onion, Worcestershire sauce and water.

Cook on low setting for 6 hours, or on high setting for about 4 hours.  Stir in cream cheese, sour cream and sautéed mushrooms just before serving.

Serve over noodles or rice. 

Slow Cooker Chicken Stroganoff

  •  4 skinless, boneless chicken breast halves, cubed
  • 1/8 c. margarine
  • 1 (.7 oz.) pkg. dry Italian-style salad dressing mix
  • 1 (8 oz.) pkg. cream cheese
  • 1 (10.75 oz.) can condensed cream of chicken soup

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5-6 hours.

Add cream cheese and soup, mix together and cook on high for another ½ hour or until heated through and warm.

Philly-Style Slow Cooker Beef Stroganoff

  •  1 lb. cubed stew beef                         
  • 1 c. chopped onions                           
  • Salt and pepper to taste                     
  • 1 c. chopped mushrooms
  • ½ c. beef broth
  • ½ c. Herb & Garlic cream cheese spread
  • 2 Tbsp flour
  • Fettuccine, cooked, drained

Lightly brown meat with onions in skillet.  Add salt and pepper to taste.

 Mix meat and onion mixture with mushrooms in slow cooker.

Add water; stir.  Cover.  Cook on low for 6-8 hours (or on high for 3-4 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.

Serve over cooked fettuccine.

For more information, contact:

Nancy A. Freeman, County Director
Harrison County Extension Service  
  (228) 865-4227

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