Today, beef stroganoff is a very popular dish not only in Europe, but also in Russia. It is believed that this dish received its name from the Russian Count Stroganov, who, allegedly, being in years, remained practically toothless, and therefore his chef invented a way to make my meat soft and tender. There are many other versions. But the fact remains that today beef stroganoff is included in all restaurants in the “Russian cuisine” section. The technology of its preparation is quite simple, thanks to the slow cooker, it has become even easier. Of course, beef stroganoff, cooked in a slow cooker, is different in its taste, but it does not spoil it, the meat is still juicy, tender and tasty.
General principles of cooking beef stroganoff in a slow cooker:
Beef must be fresh and seedless and streaked.
Use a lot of onions, the bottom of the multicooker should be completely hidden by it.
To cook beef stroganoff use Quenching mode.
The sauce is always added last.
All products must be rinsed thoroughly.
Do not overdo it with vegetable or butter. Meat should not be fat.
The meat is ready when it becomes soft and tender.
Add garlic is not necessary!
Beef stroganoff in a slow cooker: beef graphically
To cook beef stroganoff for this recipe will need fresh meat and a little patience. The total cooking time does 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 pair of flour spoons
• pepper
• oil: vegetable and creamy
• salt
Cooking:
Rinse the beef well, gently discard it and cut into rounded pieces no more than cm in thickness, after which these pieces must be cut into stripes, preferably across the fiber.
Add a spoonful of vegetable oil to the bowl of the multicooker, put beef in it. Set Baking mode, set the time to no more than 15 minutes.
Note that the cover of the multicooker for this period should be open, because it is required to periodically stir our meat. Add salt, pepper.
Pour some water into the meat, about half a glass, instead of Baking, now set the mode of Quenching.
In a separate pan, fry the pre-cooked vegetables: fry the onion, lightly fry in butter, then pour the flour into it, fry until a flavor like mushroom appears.
Add this zazharku in beef, mix, pour sour cream and leave to stew for a couple of tens of minutes.
Beef at Easter: beef stroganoff in a slow cooker
This recipe is perfect for hostesses preparing the Easter table. Preparation befstroganova not take much time, but it will be appreciated by all the guests and relatives.
Ingredients:
• kg of beef
• mustard spoon
• liter of broth
• pepper
• can of mushrooms
• half a glass of sour cream
• green onions
• four spoons of flour
• a stack of white wine
• salt
Cooking:
Use fresh meat. Rinse it well, dry it a little, 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 slow cooker and put the meat in it, fry a little, move a little to one side and put finely chopped onion on the empty space. Move it to the meat, in its place pour the flour and fry it a little.
After all these actions, pour the broth over the food and boil it. Do not forget to add mustard.
Set the mode of multicooker Quenching. During this hour, the meat should be soft and tender.
Once the meat is ready, add sour cream, mushrooms and wine to it.
Beef Stroganoff for this recipe is perfect for rice or noodles, but only homemade.
Beef stroganoff in a slow cooker: cooking for kids
This recipe beef stroganoff is suitable as a dish for children's menu. The meat just melts in your mouth, and your children will enjoy the milk sauce more than any dessert.
Ingredients:
• spoon of butter
• quarter carrot
• a small piece of pitted meat
• spoon of milk sauce
Cooking:
The first thing you need to cook meat. Put it in a saucepan and pour boiling water over it, cook until it is ready. To cook beef stroganoff, we need meat, which we cooked, but cold. Cut it in the form of not very large straws. Pour the multicooker into the bowl, salt it, add a couple of spoons of hot water and set the mode to Quenching, but for 10 minutes.
At this time, boil the carrot, after washing it and cleaning it. Wipe it through a large sieve and put it to the meat.
Pour this mass with milk sauce and add butter. Stir.
To prepare the milk sauce, you 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 boil. Try not to have lumps in the sauce.
Garnish with dill or parsley.
Beef stroganoff in a slow cooker and green mashed potatoes
Even an overly experienced hostess can handle this recipe. Beef stroganoff from the beef in the crock-pot turns out to be gentle, the sauce, which was formed during the cooking process, is excellent for broccoli and potato mash.
Ingredients:
• quarter kg of beef
• half a glass of sour cream
• a pair of bulbs
• a couple of tablespoons of butter
• pepper
• half kg of potatoes
• half kg of broccoli
• salt
• glass of water
• spoon flour
Cooking:
Beef cut with small medals and beat off with a hammer, then chop the stripes out of the chops. We spread in a bowl of the multicooker and add butter, on which we will fry our meat. Add salt and pepper.
Put the finished meat with a light crust on a plate, and in the bowl of the slow cooker add the finely chopped onion to the same oil, do not forget to stir it at regular intervals.
Pour a spoonful of flour in the onion, mix and fry for a couple of minutes.
Pour hot water into onion-flour mass, stir well, so that there are no lumps. In the resulting mass add our meat, boil and set the mode of extinguishing. Beefstoganov ready when the meat is soft. 5 minutes before the end of the program, add sour cream.
While the meat is being cooked, make green mashed potatoes.
First of all, wash and clean the potatoes, boil it. Salt water, add butter, salt and shake. Boil broccoli in another pan. 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 mashed potatoes with beef stroganoff and decorate with a sprig of dill.
Beef stroganoff in a slow cooker: tomatoes and meat
Traditionally, beef stroganoff is prepared without tomato paste, but many housewives love 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 bulbs
• stack of water
• a glass of sour cream
• spoon of vegetable oil
• salt
• spoon of tomato paste
• spoonful of cornstarch
• pepper
Cooking:
Rinse beef and cut into not very thick plastics, beat them with a hammer, then cut into slices.
These slices should be rolled in cornstarch. Pour the vegetable oil into the bowl of the multicooker, put the onion finely chopped on it, add salt, fry slightly.
Spread meat on this zazharku, sweat a little, then mix well. You can add a bit of garlic.
Set Quenching mode, increase the time to a couple of hours.
During this period, you can cook the sauce. Mix some water and sour cream, add tomato paste to the mass. Stir.
An hour after the start of stewing, pour the sauce into the bowl of the slow cooker with meat. Stir and leave to prepare further.
Beef stroganoff in a slow cooker: sugar and tomatoes
Simple in composition, quick to prepare and pleasant to the taste. That is how this recipe can be described. Its difference is that among the ingredients you can find sugar. Do not be scared, in the dish it is not felt at all.
Ingredients:
• half kg of beef
• salt
• spoon of sugar
• a pair of bulbs
• a piece of butter
• pepper
• a quarter cup of water
• a glass of sour cream
• spoon flour
• one and a half spoons of tomato sauce
• a pair of garlic
Cooking:
Rinse 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. Put a piece of butter in the crock-pot, add onions. Fry a little. After five minutes, add the meat to the onion, mix, add pepper, salt.
Set Quenching mode to an hour. First fill the meat with water, preferably hot.
While the meat is stewing, prepare the sauce. Mix sour cream with tomato sauce or adjika, water and dry herbs. Gradually add flour, mix thoroughly to avoid lumps. Crush garlic with a knife and add it last.
When the timer signals the end of the program, add the resulting sauce to the meat, mix and set the Baking mode for 10 minutes.
Tips and tricks of cooking beef stroganoff in a slow cooker:
- Pasta, potatoes, rice, beans, barley, buckwheat are very good as a side dish of beef stroganoff. An unforgettable pleasure and deliver puree of vegetables.
- You can add a little pork or poultry to the traditional beef for this dish.
- Instead of sour cream, you can bat yoghurt, cream, even kefir.
- If you are not a lover of tomato paste, use adjika or fresh tomatoes.
- Pepper is an indispensable ingredient for beef stroganoff. It is best to use a mixture of all sorts of peppers, then the dish will become much more fragrant.
- If you roll the meat in flour, it is preferable to do it in a plastic bag, then your hands will be clean and will not stick to the meat too much.
- While the meat is being cooked, you can make a side dish in the same slow cooker, its plus is that it is very well soaked with the aroma of beef stroganoff.
