Ingredients:
1/2kg ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (10.75 ounces) condensed cream of mushroom soup
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 cup sliced mushrooms
1/2 cup sour cream
Salt and pepper to taste
Cooked egg noodles or rice, for serving
Fresh parsley, chopped (optional, for garnish)


Instructions:
Heat a skillet over medium heat and brown the ground beef until fully cooked. Drain any excess fat from the skillet.
Transfer the cooked ground beef to the slow cooker.
In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
Add the sautéed onion and garlic to the slow cooker with the ground beef.
Add the condensed cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, and sliced mushrooms to the slow cooker. Stir well to combine all the ingredients.
Season with salt and pepper according to your taste.
Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. This allows the flavors to meld together and the meat to become tender.
Just before serving, stir in the sour cream until well incorporated into the sauce.
Serve the Poor Man's Stroganoff over cooked egg noodles or rice.
Garnish with freshly chopped parsley, if desired.

Image and recipe by Cooktop Cove
​

 

[Littleboy8]

You’ve got ground beef where’s the drumsticks that’s a bloody big typo.

 

[Babybird]

You’ve got ground beef where’s the drumsticks that’s a bloody big typo.

Posted Stroganoff sorry

 

[Littleboy8]

Posted Stroganoff sorry

I don’t eat mince but I can use chicken instead.

 

[Babybird]

I don’t eat mince but I can use chicken instead.

Great

 

[Penny4]

I saw those chicken legs in the slow cooker. Can you repost that recipe for us?

 

[Babybird]

I saw those chicken legs in the slow cooker. Can you repost that recipe for us?

2 pounds chicken drumsticks
¼ cup butter, small diced
1½ cup of your favorite BBQ sauce
1 teaspoon dijon mustard
2 tablespoons hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons apple cider vinegar
¼ salt
¼ pepper
Directions
1. In a 6-quart slow cooker, add in chicken and butter.
2. In a bowl, whisk together BBQ sauce, dijon, hot sauce, garlic powder, onion powder, apple cider vinegar, salt, and pepper.
3. Pour sauce over chicken and mix.
4. Cook on low for 3 hours and 30 minutes.
5. Serve with a side of ranch or blue cheese sauce to dip.

 

[BeautifulMousey]

2 pounds chicken drumsticks
¼ cup butter, small diced
1½ cup of your favorite BBQ sauce
1 teaspoon dijon mustard
2 tablespoons hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons apple cider vinegar
¼ salt
¼ pepper
Directions
1. In a 6-quart slow cooker, add in chicken and butter.
2. In a bowl, whisk together BBQ sauce, dijon, hot sauce, garlic powder, onion powder, apple cider vinegar, salt, and pepper.
3. Pour sauce over chicken and mix.
4. Cook on low for 3 hours and 30 minutes.
5. Serve with a side of ranch or blue cheese sauce to dip.

I've got a slow cooker recipe book and it is stupid. Most recipes call for tins of different items that are already cooked, just need heating yet you cook for so many hours in a slow cooker. Very few recipes use fresh veges. Pretty expensive when you consider what the cost is of canned food

 

[Penny4]

I've got a slow cooker recipe book and it is stupid. Most recipes call for tins of different items that are already cooked, just need heating yet you cook for so many hours in a slow cooker. Very few recipes use fresh veges. Pretty expensive when you consider what the cost is of canned food

I use my slow cooker once a week in winter. I must admit, I do prefer red meat when slow cooking for 8hrs.
I put fresh diced root vegetables in the bottom. Microwave frozen peas or beans at the end and mix it in.

 

[Babybird]

I've got a slow cooker recipe book and it is stupid. Most recipes call for tins of different items that are already cooked, just need heating yet you cook for so many hours in a slow cooker. Very few recipes use fresh veges. Pretty expensive when you consider what the cost is of canned food

Agree

 

[Babybird]

I use my slow cooker once a week in winter. I must admit, I do prefer red meat when slow cooking for 8hrs.
I put fresh diced root vegetables in the bottom. Microwave frozen peas or beans at the end and mix it in.

I adlip too what ever I have around

 

[Babybird]

I've got a slow cooker recipe book and it is stupid. Most recipes call for tins of different items that are already cooked, just need heating yet you cook for so many hours in a slow cooker. Very few recipes use fresh veges. Pretty expensive when you consider what the cost is of canned food

Found this to be the simplest

 

[Macarj]

I use my slow cooker once a week in winter. I must admit, I do prefer red meat when slow cooking for 8hrs.
I put fresh diced root vegetables in the bottom. Microwave frozen peas or beans at the end and mix it in.

Why microwave the peas just put them in the slow cooker half an hour before the end

 

[Penny4]

Why microwave the peas just put them in the slow cooker half an hour before the end

Oh okay. I find it's because they are frozen and it drops the temperature.

 

[Littleboy8]

Oh okay. I find it's because they are frozen and it drops the temperature.

If I know I’m going to use frozen veggies I take them out and leave them in the fridge overnight because Brussel sprouts take awhile to defrost because there thick.

 

[Penny4]

If I know I’m going to use frozen veggies I take them out and leave them in the fridge overnight because Brussel sprouts take awhile to defrost because there thick.

Good idea with brussel sprouts. Because they aren't a root vegetable, they need to be on top of the meat. So, root vegetables on the bottom, then your seared meat, then your brussel sprouts and onion or whatever on top (I often use chopped spring onions and the green part of a leek. I grow them, so they re-shoot after cutting). Placing root vegetables at the bottom makes sure they are thoroughly cooked. I found cooking defrosted peas or beans for 8hrs makes them mushy.

 

[Littleboy8]

Good idea with brussel sprouts. Because they aren't a root vegetable, they need to be on top of the meat. So, root vegetables on the bottom, then your seared meat, then your brussel sprouts and onion or whatever on top (I often use chopped spring onions and the green part of a leek. I grow them, so they re-shoot after cutting). Placing root vegetables at the bottom makes sure they are thoroughly cooked. I found cooking defrosted peas or beans for 8hrs makes them mushy.

Reminds me I’d better take my chook out of the freezer to defrost I love my slow cooker.

 

[Penny4]

Reminds me I’d better take my chook out of the freezer to defrost I love my slow cooker.

Me too!

 

[Penny4]

Reminds me I’d better take my chook out of the freezer to defrost I love my slow cooker.

Enjoy Babybird's recipe with those chicken drumsticks.

 

[Littleboy8]

Enjoy Babybird's recipe with those chicken drumsticks.

No not today It takes 2 days in fridge to defrost chook so over the weekend I’ll do something.