Today, beef stroganoff is a very popular dish not only in Europe but also in Russia. It is believed that this dish got its name from the Russian Count Stroganov, who, supposedly in his years, remained almost toothless, and therefore his chef invented a way to make the meat soft and tender. There are many other versions. But the fact remains that today beef stroganoff is included in all restaurants in the section "Russian cuisine". The technology for its preparation is quite simple, thanks to the multicooker, it has become even easier. Of course, beef stroganoff, cooked in a slow cooker, differs in its taste, but it does not spoil it, the meat is still juicy, tender and tasty.
General principles for cooking beef stroganoff in a slow cooker:
Beef must be fresh and seedless and veined.
Use a lot of onions, the bottom of the multicooker should be completely hidden by it.
To cook beef stroganoff, use the Quench mode.
The sauce is always added last.
All products must be thoroughly washed.
Do not overdo it with vegetable or butter. Meat should not be fat.
The meat is ready when it becomes soft and tender.
Garlic is optional!
Beef stroganoff in a slow cooker: beef in a graphical way
To cook beef stroganoff according to this recipe you will need fresh meat and a little patience. The total cooking time will not take a full two hours, but it will require a minimum of physical effort.
Ingredients:
• kg of beef
• a glass of sour cream
• 1 onion
• a couple of spoons of flour
• pepper
• butter: vegetable and cream
• salt
Cooking:
Rinse the beef well, beat it gently and cut into rounded pieces no more than cm in thickness, after which these pieces must be cut into strips, preferably across the fiber.
Add a spoonful of vegetable oil to the bowl of the multicooker, put beef in it. Set the Baking mode, set the time to no more than 15 minutes.
Please note that the lid of the multicooker must be open for this period, because it is necessary to periodically stir our meat.
Add salt, pepper.
Pour a little water into the meat, about half a glass, instead of Baking, now set the Stewing mode.
In a separate pan, fry the pre-cooked vegetables: fry the finely chopped onion in butter, then pour the flour into it, fry until a flavor like mushroom appears.
Add this frying to the beef, mix, pour sour cream and leave to simmer for a couple of tens of minutes.
Beef for Easter: beef stroganoff in a slow cooker
This recipe is perfect for housewives preparing an Easter table. Cooking beef stroganoff will not take much time, but all guests and relatives will appreciate it.
Ingredients:
• kg of beef
• spoon of mustard
• liter of broth
• pepper
• can of mushrooms
• half a glass of sour cream
• green onions
• four tablespoons of flour
• a stack of white wine
• salt
Cooking:
Use fresh meat. Rinse it well, dry it a bit, remove cartilage, films, veins.
Cut the meat into strips: the thickness should not exceed one and a half cm. Add a pinch of pepper and salt.
Add vegetable oil to the bowl of the multicooker and put the meat in it, fry a little, move it a bit to the side and put finely chopped onions in the empty space. Move it to the meat, pour flour in its place and fry it a little.
After all these steps, fill the food with broth and boil. Do not forget to add mustard.
Set multicooker mode Extinguishing. During this hour, the meat should become soft and tender.
Once the meat is ready, add sour cream, mushrooms and screw to it.
Beef stroganoff according to this recipe is perfect for rice or noodles, but only homemade.
Beef stroganoff in a slow cooker: cooking for kids
This recipe for beef stroganoff is suitable as a dish for the children's menu. The meat just melts in your mouth, and your children will like milk sauce more than any dessert.
Ingredients:
• a spoonful of butter
• a quarter of carrots
• a small piece of pitted meat
• spoonful of milk sauce
Cooking:
The first step is to cook the meat. Put it in a saucepan and pour boiling water, cook until it is ready.
To cook beef stroganoff, we need meat that we cooked, but in a cold form. Cut it into the shape of not very large straws. Fold in the multicooker bowl, salt, add a couple of spoons of hot water and set the Extinguishing mode, but for 10 minutes.
At this time, boil the carrots, rinsing and brushing them beforehand. Wipe it through a large sieve and put it in the meat.
Pour this mass with milk sauce and add butter. Shuffle.
To make milk sauce you will need half a glass of milk, a spoonful of flour, half a spoonful of sugar, a spoonful of butter. Fry the flour, but only in butter. Add milk and sugar to it, mix gently and cook. Try to avoid lumps in the sauce.
Garnish the dish with dill or parsley.
Beef stroganoff in a slow cooker and green smoothie
With this recipe even a not too experienced hostess will cope. Beef stroganoff in a slow cooker turns out to be tender, the sauce that was formed during the preparation process goes well with mashed broccoli and potatoes.
Ingredients:
• a quarter kg of beef
• half a glass of sour cream
• a pair of onions
• a couple of tablespoons of butter
• pepper
• half kg of potatoes
• half kg of broccoli
• salt
• glass of water
• a spoon of flour
Cooking:
We cut beef with small medals and beat it with a hammer, after which we chop strips from chops. We spread in the bowl of the multicooker and add the butter, on which we will fry our meat. Add salt and pepper.
Put the prepared meat with a light crust on a plate, and add finely chopped onion to the same oil in the multicooker bowl, do not forget to stir it at regular intervals.
Pour a spoonful of flour into the onion, mix and fry for a couple of minutes.
Pour hot water into the onion and flour mass, stir well so that there are no lumps. In the resulting mass, add our meat, boil and set the Extinguishing mode. Befstoganov is ready when the meat becomes soft. 5 minutes before the end of the program, add sour cream.
While the meat is being prepared, we will prepare green puree.
First of all, wash and peel the potatoes, boil it. Salt water, add butter, salt and shake.
In another pan, boil broccoli. When it becomes soft, drain the water, rinse the broccoli under cold water and grind it with a blender. Salt and add to mashed potatoes.
Mix everything well, if necessary, use a mixer.
Serve green puree with beef stroganoff and decorate with a sprig of dill.
Beef stroganoff in a slow cooker: tomatoes and meat
Traditionally, beef stroganoff is cooked without tomato paste, but many housewives like to experiment. As a result, this recipe was born. Instead of flour, starch is used here, and tomato paste is used as a special ingredient.
Ingredients:
• kg of beef
• a pair of onions
• a stack of water
• a glass of sour cream
• a spoon of vegetable oil
• salt
• a spoon of tomato paste
• a spoonful of corn starch
• pepper
Cooking:
Rinse the beef and cut into not very thick plastics, beat them with a hammer, then cut into slices.
These slices must be crushed in corn starch. Pour vegetable oil into the multicooker bowl, put a finely chopped onion there, add salt, and fry a little.
Put the meat on this roasting, slightly darken, then mix well. You can add a bit of garlic.
Set the Extinguishing mode, increase the time to a couple of hours.
During this period, you can make the sauce. Mix some water and sour cream, add tomato paste to the mass. Shuffle.
One hour after the start of the stewing, pour the sauce into the bowl of the multicooker for meat. Stir and leave to cook further.
Beef stroganoff in a slow cooker: sugar and tomatoes
It is simple in composition, quick to prepare and tastes good. This is how this recipe can be characterized. Its difference is that sugar can be found among the ingredients. Do not be alarmed; in the dish it is not felt at all.
Ingredients:
• half kg of beef
• salt
• a spoon of sugar
• a pair of onions
• a piece of butter
• pepper
• a quarter cup of water
• a glass of sour cream
• a spoon of flour
• one and a half tablespoons of tomato sauce
• a pair of garlic
Cooking:
Rinse the beef well and dry a little, cut into small strips. Mix them with sugar and leave for 20 minutes.
Wash and peel the onion, cut it into half rings.
In a bowl of a multicooker put a piece of butter, add onions. Fry a little. After five minutes, put the meat in the onion, mix, add pepper, salt.
Set Extinguishing mode to an hour. First, fill the meat with water, preferably hot.
While the meat is stewed, prepare the sauce. Mix sour cream with tomato sauce or adjika, water and dry herbs. Add the flour gradually, mix thoroughly so that no lumps occur. Crush the garlic with a knife and add last.
When the timer signals the end of the program, add the resulting sauce to the meat, mix and set the Baking mode to 10 minutes.
Tips and tricks for cooking beef stroganoff in a slow cooker:
Very good as a side dish for beef stroganoff are pasta, potatoes, rice, beans, barley, buckwheat. Unforgettable pleasure will also be made from mashed vegetables.
You can add a little pork or poultry to the traditional beef for this dish.
Instead of sour cream, you can buy yogurt, cream, even kefir.
If you are not a fan of tomato paste, use adjika or fresh tomatoes.
An essential ingredient for beef stroganoff is pepper. It is best to use a mixture of all kinds of peppers, then the dish will become much more fragrant.
If you are chopping meat in flour, it is preferable to do it in a plastic bag, then your hands will be clean and there will not be any excess to the meat.
While the meat is being cooked, it is possible to cook a side dish in the same slow cooker, its advantage is that it is very well saturated with the aroma of beef stroganoff.
