A tender, tasty and endlessly fragrant dish - beef stroganoff in a slow cooker. Of course, the original recipe does not involve the use of such modern household appliances. However, the presence of such an assistant in everyday life not only simplifies the process many times over, but also makes it faster. At the same time, the pieces of meat in the most delicate, thick sauce turn out excellent. All fibers become juicy. So, after taking a sample of such a delicacy, it would be hard to say that beef is always tough.

Cooking time – 1 hour 30 minutes.

Number of servings – 5.

Ingredients

To cook beef stroganoff in a slow cooker according to the proposed classic recipe, you do not need to look for complex products. But be prepared for the fact that there are quite a lot of ingredients. So the list below can hardly be classified as “economy”:

• beef tenderloin – 800 g;
• sour cream – 200 g;
• refined vegetable oil – 1 tbsp. l.;
• onion - 2 heads;
• corn starch - 1 tbsp. l.;
• salt – 1 tsp. without a “slide”;
• water – 50 ml;
• spices - as needed;
• tomato paste – 1 tbsp. l.

On a note! Tomato paste is added to beef stroganoff as desired. As for corn starch, which can sometimes be difficult to find in the nearest supermarket, you can safely replace it with ordinary flour. It is also not necessary to pour water.

How to cook delicious beef stroganoff in a slow cooker

The process of preparing the classic version of beef stroganoff from beef meat is simple if you use a slow cooker. After all, in fact, all you need to do is prepare all the necessary ingredients, install the desired program and periodically, as needed, add certain products to the bowl of the device.

1. First you need to prepare all the ingredients. Beef can be pre-cut into pieces and frozen. You will need quite a lot of onions. Even though the recipe only calls for 2 heads, look at what size they are. It is advisable that the onion slices completely cover the entire bottom of the multicooker bowl. Don't forget the spices. For beef stroganoff, you can use ground pepper, aromatic herbs, and dry adjika.

On a note! If for certain reasons you try not to use sour cream, then in this recipe you can replace it with natural yogurt without additives or cream with a minimum fat content.

1. Next, the beef is cut or the prepared pieces are simply defrosted. If the pieces of meat are thick, they should be cut into cubes, the optimal thickness of which is 1 cm. The slices should be beaten a little. The meat is breaded in starch or flour.

Note! The easiest way to bread meat is to pour the breading mixture into a plastic bag and place the slices in it. The workpiece must be shaken so that the product is evenly sprinkled with flour or starch.

1. Next you need to turn on the multicooker. You will need to install the “Frying” program and set the timer for 15 minutes. You can immediately turn on the “Stew for 1.5 hours” mode. Vegetable oil is poured into the multicooker bowl. Onion slices are poured into it. You need to sprinkle it with a little salt. The onion should be simmered in oil for 5 minutes. It should be stirred systematically.

1. Breaded meat is added to the onion. After 7 minutes, it should be stirred, and then left to simmer for another 5 minutes.

On a note! At this step, you can add garlic to the meat and onions, previously passed through a press or chopped finely.

1. Next, make the sauce for the beef stroganoff. To fill the beef, mix sour cream with water. If you wish, you can also add a spoonful of tomato paste or sauce. It would be good to dilute the meat filling with a spoonful of dry adjika.

1. All that remains is to pour the prepared sauce into the multicooker bowl. All components must be thoroughly mixed so that the dressing saturates each piece. Next, we need to leave our meat dish to simmer in the slow cooker until fully cooked. During the cooking process, you need to open the device a couple of times and stir the products.

This is what we get as a result.

Video recipes

If this is your first time preparing beef stroganoff in a slow cooker, then you should watch the video recipes below to avoid mistakes:

Beef stroganoff turns out very tender in a slow cooker; try cooking it at home using beef and pork using simple recipes.

Have you decided to take care of a tasty and satisfying dinner? Time is running out as always? We offer you a recipe for the dish: “Beef Stroganoff” in a slow cooker. We will prepare a dish based on meat - beef.

Ingredients:

• Beef (fillet) - 500 gr.
• Onions - 1-2 pcs.
• Sugar - ½ teaspoon
• Salt - to taste
• Butter - 25 gr.
• Mixture of ground peppers - to taste
• Water - ½ multi-cup

For the sauce:

• Sour cream (20%) - 250 gr.
• Tomato paste - 1.5 tablespoons
• Wheat flour - 1 tablespoon (heaped)
• Garlic - 1-2 cloves
• Herbes de Provence seasoning - to taste
• Salt - to taste
• Water - 1 multi-glass

The photo shows the ingredients needed to prepare this dish. You should try to cut the beef pulp (pre-washed meat, of course) into not very wide, but long strips. After this, sprinkle the beef with sugar, mix and leave for 15-20 minutes. During this time, I also clean the onions and, betraying my preferences, cut the onion into quarters of rings.

I turn on the multicooker, first putting oil in the bowl (let me remind you - butter). I set it to “Fry” - “Meat” and the time is 15 minutes. I put onions in the bowl. When frying, the multicooker lid does not close.

After 6-7 minutes, add the beef to the onion and stir. When the meat changes color, add a pinch of salt and a mixture of ground peppers. I stir again, and the onions and beef are fried until the signal.

Then I set the mode “Stewing” - “Meat” - time 1 hour. I pour ½ cup of hot water into the meat and onions, close the lid and start the program.

And a small “bonus”. Along with the beef, I will also have a side dish. Peeled and chopped potatoes (about 4-6 potatoes - depending on their size) were placed in a container for steaming and sprinkled a little salt on the potatoes. Place the container with potatoes over the beef. The meat will be stewed for 1 hour, and the potatoes will be removed earlier - after 40-45 minutes. Then I’ll try to keep the potatoes warm - for example, I’ll put them in a saucepan and “wrap them” with a blanket.

By the time the “Stewing” is over, I prepare the sauce. For the sauce, mix sour cream with tomato paste and warm boiled water with a whisk. I add flour to the mixture (stir it so that there are no lumps), a pinch of salt, herbs de Provence, garlic (you can finely chop it with a knife or use a garlic press - it’s a matter of taste). And when the “Stewing” program ends, I pour the sauce into the meat. I stir, of course. I set the multicooker to the “Baking” mode and the time is 10 minutes. I press “Start” without closing the lid. All this time I periodically stir the beef stroganoff. 10-8 minutes of my efforts and the beef stroganoff is ready.

The potatoes are already waiting, and the family is already licking their lips - it’s time to put it on plates and put dinner on the table.

Recipe 2: beef stroganoff in a slow cooker

The dish is prepared in a slow cooker for 1.5 to 2.0 hours. But all this time your participation is not needed. All you have to do is process, prepare, chop and load all the products into the multicooker. The dish will simmer slowly in the kitchen device, which will allow it to preserve the maximum taste and juiciness of the meat. Moreover, we all know that beef, unlike pork, is more capricious and demanding in its preparation. If you do something wrong, you risk getting dry, stringy, simply “not chewable” beef. But with a multicooker, everything is simple: choose the right mode... voila - tasty, juicy, appetizing, healthy and aromatic meat is ready! It is more beneficial for the human body than pork, and also has less calories. Let's prepare a delicious beef Stroganoff in a slow cooker together with you.

• 850 g Beef (pulp)
• 1 piece Bulbs
• 4 cloves Garlic
• 3 tbsp. l. Vegetable oil
• To taste Salt, mustard, spices and ground black pepper
• 2 tbsp. l. Tomato paste
• 4 tbsp. l. Sour cream

Let's start preparing the meat. Rinse the beef in cold water and pat dry. Then you need to carefully examine the meat for the presence of films and veins; if you find any, carefully cut them off with a knife. The meat needs to be cut into small pieces crosswise. Then beat each piece with a hammer. The pieces should not be too small or thin. Refer to the photo below. Then each piece of meat needs to be dipped in mustard (you can use any mustard: spicy, Russian, American, etc.). Then all these pieces must be placed in a bowl and left to marinate for 20 - 30 minutes. You can do it in the refrigerator, or you can do it right on the table if it’s not hot in your kitchen.

Pour vegetable oil into the multicooker. When the meat is marinated, place it in a heated multicooker bowl. To do this, you need to select the “ROASTING” or “MULTICOOK” program, 140 – 150 degrees. You need to cook the meat for about 15 - 20 minutes in this mode. Stir the beef pieces a couple of times to ensure they cook evenly.

Cut the onion and garlic into small cubes and place them in the multicooker bowl with the beef. Mix the ingredients.

Mix sour cream and tomato paste, add spices, salt and a little water. Place the mixture in the multicooker bowl, distributing it evenly over the meat.

Now you need to change the mode in which our dish will be cooked further. Close the multicooker with a lid, turn on the “STEW” or “MULTICOOK” program to 90 degrees. Set the time to 120 minutes. During this time, you don’t have to open the lid.

When you hear the multicooker signal about the end of the program, hurry to open the lid and enjoy the result. This is how it turned out for you and me. If you like the aroma of greens, you can add finely chopped dill to the dish at the end, 3 to 5 minutes before the end of the program. As a side dish for beef stroganoff, we decided to prepare fluffy rice and vinaigrette, which we also made in a slow cooker. Help yourself, have a nice dinner!

Recipe 3: Pork Stroganoff in a slow cooker

• pork - 500 grams;
• onion - 1 piece;
• sour cream 20% - 3 tablespoons;
• salt - to taste;
• spices - to taste;
• garlic - 1 clove;
• water - 100 ml;
• flour - 3 tablespoons;
• bay leaf - 1 piece

In this case, I cook beef stroganoff from pork. I cut the slightly frozen pork into thin cubes. Frozen meat is very easy to cut. I leave the meat like this until it is completely defrosted.

Meanwhile, I peel one large onion and cut it into thin half rings.

Fry the onion in a slow cooker until transparent.

My meat is already thawed. It needs to be lightly breaded in flour. Pour flour into a separate bowl and roll in the meat a few pieces at a time.

I place the meat prepared in this way into the multicooker bowl directly with the onions.

Stir and fry the meat and onions for five minutes. You need to stir occasionally to prevent the flour from sticking. I add salt, spices and sour cream to the fried meat. You definitely need to add water. Approximately 100 milliliters.

Mix everything thoroughly again and add a bay leaf. I select the “Stew” mode and stew the meat for 40 minutes.

Five minutes before it’s ready, open the lid and add finely chopped garlic. And I throw in a bay leaf. It does not need to be left in the dish. It will change the taste not for the better.

After five minutes, the pork stroganoff is ready.

My family devolves this dish with great pleasure with mashed potatoes. They often ask for more. The meat turns out very soft and juicy. In addition to delicious meat, we also have excellent gravy.

Recipe 4, step by step: pork stroganoff in a slow cooker

Beef stroganoff made from pork meat will come in handy with any side dish. My family loves this gravy with regular noodles or mashed potatoes. Today's step-by-step recipe with photos will reveal to you all the secrets of cooking Stroganoff-style pork with sour cream and tomato paste in a slow cooker.

To prepare this dish you will need 500 - 600 grams of pork pulp. We cut the meat into cubes 5–7 centimeters long. To ensure tender pork, it must be completely thawed before cooking, preferably at room temperature.

We start preparing the dish by cutting the ms into strips like in the photo and adding 2-2.5 tablespoons of flour to the cubes and mixing thoroughly. It is important that each piece is evenly coated in a layer of flour.

Now, the pork needs to be fried as quickly as possible. I will do this in several stages, since small portions will brown faster, which means they will lose less juice, which gives the meat juiciness. I fried the volume of pork specified in the recipe in two steps.

It is better to fry not in a multicooker bowl, but in a regular frying pan with a non-stick coating. This is due to the fact that the area of ​​the frying pan is larger and the amount of meat per frying time can be increased.

So, heat 3 tablespoons of vegetable oil in a frying pan. Place a small portion of sliced ​​meat and quickly fry it over maximum heat. We transfer the finished frying to a separate container and proceed to frying the next portion of meat.

Cut a large onion in half and then cut into half rings.

In a multicooker bowl, heat 2 tablespoons of vegetable oil and fry the onion until translucent.

Add fried pork to the onions.

Place 2 tablespoons of sour cream and 1 tablespoon of tomato paste on the meat. For spices, you can add a mixture of peppers or your favorite herbs.

Fill the contents with 400 milliliters of water, add salt to taste and mix.

Close the lid of the multicooker and set the standard “Stew” mode for 40 minutes.

Place any side dish on plates and top it with stewed pork Stroganoff style.

The meat itself turns out very tender, it just melts in your mouth. Try making pork stroganoff using this recipe with photos and I’m sure you will be pleased with the result.

Recipe 5: beef stroganoff in sour cream in a slow cooker

A slow cooker can turn even the toughest meat into a wonderful meal. She has such a wonderful regime - “Quenching”. Even if you simmer for five hours, nothing will burn. So for beef stroganoff we will take not special fresh meat from the market that is specially suitable for the dish, but raw store-bought beef. The kind that you wouldn’t fry in a frying pan – then you won’t have enough teeth to gnaw on it. The task is complicated by the fact that the meat will be stewed without sauce - we will add it to our beef stroganoff at the very end.

• 700 g beef,
• 1 large onion,
• 1.5 tbsp. spoons of flour,
• 250 g sour cream or heavy cream,
• 1 teaspoon salt,
• freshly ground pepper

Fry the onion. This procedure took 15 minutes in my slow cooker. It took me the same amount of time to cut the meat. It turned out to be stringy and difficult to cut - these are the products the nearest supermarket pampers us with on sale.

I cut the meat across the grain, quite thinly. Now you can put it in the multicooker bowl and fry it.

But frying store-bought meat is an unrealistic activity today. The meat was very generously sprinkled with water. Here she is actually gurgling.

So I just waited until the water had almost completely boiled away. This took another 10 minutes. The multicooker bowl can be closed. “Extinguishing” mode 40 minutes. If you only set this mode for at least an hour, like me, then it’s okay. In an hour the meat will become even softer. Time has passed. The meat became very soft. And it's time to make a delicious treat out of it. Add one and a half tablespoons of flour, a teaspoon of salt. We will add pepper when serving. I have such a mill and multi-colored peppercorns. Improves the taste of any dish! And even more so the delicious beef stroganoff.

Mix so that the flour is not noticeable. And add sour cream or cream. I have been using only 33 percent cream for a long time now. Somehow our sour cream became completely inedible, but the cream still retained its natural taste.

Stir and let simmer for three minutes so that the flour cooks, the sauce thickens and acquires a creamy color.

That's all. Beef stroganoff turns out very soft, with a pronounced creamy taste. And it goes great with mashed potatoes.

Recipe 6: beef stroganoff in a slow cooker (step-by-step photos)

Beef stroganoff in a slow cooker is very simple to prepare, it does not require much time or effort, and the most common products are used. And in the end we get soft and flavorful meat and a lot of tasty gravy. It's essentially a beef stew in a sauce, but there are a few little tricks to make sure the dish turns out just the way it should. Be sure to fry the beef and onions before you start stewing. It is best to use cream for filling. And you definitely need to leave the finished dish to sit under the lid so that the beef stroganoff becomes even more flavorful. A special highlight comes from the addition of ground nutmeg, which radically changes the taste.

• 500 g beef
• 0.5 tsp nutmeg (ground)
• 1 tbsp. corn starch
• 2 onions salt
• 250 ml 12% cream
• black pepper
• 2 tbsp. vegetable oil
• 2 bay leaves

Prepare the necessary products. Rinse the beef, remove films and dry off excess liquid. Instead of corn starch, you can safely use potato starch or flour.

Turn the multicooker on to the “Frying” mode, add vegetable oil and let it warm up for 1-2 minutes. Cut the beef into oblong strips and place in a bowl. It is better to fry in portions, otherwise the meat will release a lot of liquid and begin to stew.

If history is to be believed, beef stroganoff made from meat is considered a Russian dish. According to historical data, Count Stroganov became completely toothless with age and could not eat meat dishes normally. And his cook came up with one cunning cooking recipe, according to which the meat turned out to be very tender and soft.

Later this dish was called beef stroganoff. But you can learn how to make it from beef in a slow cooker from our recipes.

Step by step recipe

Ingredients	Quantity
beef meat -	800 g
onions -	two heads
tomato -	2 pcs.
sour cream -	cup
water -	2 large spoons
corn starch or flour -	one large spoon
vegetable oil -	A little
cow butter -	50 g
table salt -	to your taste
pepper mixture -	to your taste
Cooking time: 90 minutes	Calorie content per 100 grams: 199 Kcal

Let's start preparing beef stroganoff in a slow cooker:

Beef stroganoff with tomato paste in a Redmond slow cooker

For preparation you will need the following components:

• half a kilogram of beef;
• onions - 2 pieces;
• a pinch of granulated sugar;
• table salt to your taste;
• 25 gram piece of cow butter;
• a little pepper mixture;
• half a multi-glass of water.

Ingredients for the sauce:

• a glass of sour cream;
• 50 grams of tomato paste;
• 30 grams of flour;
• a few cloves of garlic;
• some Provençal herbs seasoning;
• salt to taste;
• 1 multi-glass of water.

Cooking time: 1.5-2 hours.

Calorie content – ​​210 kcal.

How to do it:

1. To begin, wash the beef pulp, remove the film and cut into long and wide pieces;
2. Sprinkle the beef with sugar, stir and leave to stand for a quarter of an hour;
3. Peel the onion, cut into half rings or quarter rings;
4. Place a piece of natural cow butter into the multicooker bowl, set the “Frying” program and heat it up;
5. Add the onion to the heated oil and fry it for about 2-3 minutes;
6. Next, add pieces of meat to the onion, mix and leave to fry;
7. After the pieces of beef change color, add salt, spices and fry for 7-8 minutes;
8. We change the mode to “Extinguishing”, select the time - 1 hour;
9. Add half a glass of water, cover the lid and leave to simmer;
10. In the meantime, you need to prepare the tomato sauce. Place the tomato in a container, add sour cream to it;
11. Add boiled water, add some salt, add Provençal herbs;
12. Add flour, mix well with a whisk so that there are no lumps;
13. After an hour, pour the finished sauce over the meat, change the mode to “Baking”
14. Cook for another 10 minutes and turn off;
15. Serve the finished beef stroganoff with potatoes.

How to cook a dish in a Polaris multicooker

What ingredients will be needed:

• 600 grams of beef (pulp);
• a little vegetable oil;
• 80 grams of onion;
• one tablespoon of flour;
• 300 ml cream with 33% fat content;
• salt to your taste;
• pepper - a pinch.

Cooking time – 2 hours.

Calorie content – ​​193 kcal.

How to cook beef stroganoff for children:

1. For cooking, you should use young and tender beef. It cooks very quickly and at the same time turns out very tasty;
2. We wash the pulp, cut off the film;
3. Cut the beef across the grain into small pieces about 5-6 cm in size;
4. Be sure to beat each piece well;
5. Peel the onion and cut it into halves of rings;
6. Turn on the device in the “Frying” mode, add vegetable oil and heat it up;
7. Place the onion in the heated oil and fry for 5 minutes until golden brown;
8. Next, lay out the meat, mix and fry along with the onion for about 15 minutes;
9. Then sprinkle with salt, pepper, stir and fry for about 10 minutes;
10. Switch to the “Stew” mode, close the lid and leave to cook for about 1 hour;
11. After this, open the lid, switch to the “Frying” mode and leave to cook for about 10 minutes;
12. Sprinkle the meat with flour and stir;
13. Pour in the cream, stirring constantly;
14. Leave to simmer until the sauce thickens and turn off;
15. Ready-made beef stroganoff with cream will be an excellent addition to any porridge.

• It is better to use young meat. It cooks much faster and turns out very soft and tender;
• you can use sour cream or cream;
• It is worth beating the beef first, due to this it will turn out softer.

Beef stroganoff in a slow cooker is not that difficult to prepare. It is important in this matter to properly prepare the meat - process, beat and cut. Also, don’t forget about the sauce, it makes the meat very juicy and tender. As a result, you can make a tasty addition to any porridge, potatoes, or vegetables.

Time: 90 min.

Servings: 3-4

Difficulty: 3 out of 5

How to cook tender beef stroganoff with sour cream in a Redmond slow cooker

Beef Stroganoff is a wonderful dish that has gained considerable popularity these days. And rightly so, because this recipe always turns out juicy and tender, and the meat itself is healthy and nutritious.

Many modern women say that a multicooker makes it much easier to prepare any dish, be it porridge, fish or meat.

This is why making beef stroganoff from Redmond is the right decision.

Such kitchen appliances are capable of preparing this recipe in a short time, while making it as healthy, tasty and nutritious as possible.

Most women try not to cook beef, since such meat often turns out hard, low-juicy and unseasoned. But not in a slow cooker!

Such kitchen appliances will quickly and easily make beef stroganoff without any extra hassle - all you have to do is prepare the side dish and place the dish on plates.

Many housewives will agree that beef stroganoff is similar in preparation and taste to meat gravy. And rightly so, because this dish consists of meat with a sauce in which it is cooked.

If desired, fat, herbs, spices, vegetables and other products are added to the recipe, which will make beef stroganoff even tastier, more satisfying and healthier for the body.

Traditionally, onions and carrots are added to the dish, but many housewives also supplement the recipe with fresh vegetables (peppers, cabbage, eggplant, zucchini).

Gravy for preparing meat dressing can also be prepared from various ingredients: sour cream, heavy cream, tomato paste, mayonnaise, fresh tomatoes. To make the sauce thicker, starch or flour is added to it.

It is also important to note that beef stroganoff can be prepared either spicy or not - in this case it all depends on the preferences of the household.

Beef Stroganoff is a versatile recipe that can be prepared in different ways: for children, for adults, for people who follow a healthy diet.

In the first case, you can prepare the gravy with vegetables without oil to create a truly children's dish. If you are preparing beef stroganoff in a slow cooker as a healthy recipe, you do not need to fry the meat beforehand or add oil, salt or spices.

It is important to note that anyone can prepare beef stroganoff, because this dressing is easy and quick to make, and always turns out delicious.

If you have such an assistant in your kitchen as a multicooker, be sure to remember this recipe, which has saved housewives more than once when preparing lunch or dinner.

This is done in several steps. You will not need to monitor the cooking process, which makes cooking much easier.

Ingredients:

When preparing, it is important to strictly follow all the steps so that the beef stroganoff turns out really tasty and healthy.

Step 1

Wash the meat under running water and then lightly dry it.

Step 2

Then we cut the beef into pieces, preferably long and thin.

Step 3

Place the meat in a slow cooker, add chopped onions and fry the mixture with salt and spices for 20 minutes on the “Fry” mode.

Step 4

As soon as the meat is covered with a crust and all the juice has evaporated, add flour to the bowl and mix it thoroughly. Then pour in the sour cream and mix the mixture well again.

Turn on the kitchen appliance to the “Stew” mode for 1 hour. If the sauce is very thick, you can add a little water to the bowl.

At the end of cooking, you can sprinkle the meat gravy with fresh herbs.

Beef Stroganoff must be served hot with mashed potatoes, porridge or pasta, since as it cools, the flour will harden and ruin the taste of the dish.

See another version of this dish:

Beef Stroganoff is an amazing dish that can be attributed to both Russian and French cuisine. The name itself implies its internationality: translated from French, “beef Stroganoff” literally means “beef Stroganoff style.” This dish can be proudly served at the holiday table, and it will add a touch of celebration to everyday life. Cooking beef stroganoff in a slow cooker does not take much time: 15 minutes to prepare the ingredients and about an hour directly to the cooking process. Interestingly, over time, beef stroganoff has become a household word, so now you can often see recipes for this dish not only from beef, but also from pork, chicken, liver and even seafood.

Beef Stroganoff is an incredibly tasty dish, but many people refuse to cook it because they fear that the meat will be stringy and tough. To prevent this from happening, you need to know and apply a few simple tricks. It is also important to note that this dish consists of 2 parts: meat and sauce. And each of these components also has its own subtleties of preparation.

1. So, you need to approach the choice of beef very carefully. The wrong piece can ruin this delicate dish. For beef stroganoff in a slow cooker, beef pulp is perfect: tenderloin, edge or kidney part.
2. Before you start cooking, be sure to remove all the veins so that the meat does not become tough and it is easier to beat.
3. When it comes to tenderizing beef, different cooks recommend different things. Some people believe that if you use tenderloin for beef stroganoff in a slow cooker, then you shouldn’t beat it. This part is the most tender and should not become rough. But most still agree that beef should always be beaten, but not too much. Moreover, this can be done both with a whole piece and with already cut pieces.
4. Next, the beef needs to be cut into thin long pieces. It is important to do this across the grain. The length of the bars may vary, but the thickness is approximately 0.5 cm.
5. Another important point: before frying, pieces of meat must be dipped in flour. The pieces should be completely covered with flour so that there is not a single wet spot left. After breading, fry the beef immediately without delay.
6. A few words about the process of frying beef. The meat should not come into contact with the multicooker dishes, so it is recommended to place it on a “cushion” of onions. Fry for 2-3 minutes on each side. As a result, the pieces should become golden, as if covered with “varnish,” but not brown. After this, you can safely add the sauce.
7. The sauce is usually prepared on the basis of sour cream with the addition of tomato paste. But there should definitely always be more sour cream.
8. You can season beef stroganoff in a slow cooker only with salt and ground black pepper.
9. Braising time - from 15 minutes to 1 hour: it all depends on the quality of the beef you use.
10. Serve beef stroganoff only hot. You can serve anything as a side dish, but the classic is the one with fried potatoes and tomato slices.

Classic recipe for beef stroganoff in a slow cooker

This recipe is considered a classic and will not leave indifferent even those who do not like beef. This slow cooker version of beef stroganoff is so tender that it just melts in your mouth.

For beef stroganoff in a slow cooker, take the following products:

• beef - 0.5 kg;
• onions - 2 pcs;
• tomatoes - 2 pcs or 2 tbsp. tomato paste;
• sour cream - 200 g;
• butter - 50 g;
• olive oil - 3 tbsp;
• ground black pepper, bay leaf, salt - to taste.

Operating procedure:

1. Prepare the beef: first wash it thoroughly, dry it, cut off all the membranes.
2. Then there may be 2 options: either cut the meat into long narrow pieces and then beat it, or, conversely, first beat the piece well and then cut it into cubes.
3. Cut the peeled onion into rings, but not too thin.
4. Pour olive oil into the multicooker bowl and activate the “Baking” mode. Place butter in the heated oil (it will make the beef soft and aromatic).
5. After this, carefully place the onion rings. It is important to distribute the onion clearly over the entire surface of the bowl in one layer. Simmer the onion until golden brown with the lid closed. This process will only take a couple of minutes. It is important to “seal” the onion so that it does not impart its flavor to the pieces of beef when frying.
6. Next, the beef needs to be breaded in flour. You can do this in the usual way - just roll it. Or you can pour flour into a regular plastic bag, and then send the meat there. Shake the bags a couple of times and you're done!
7. Then place the meat in the multicooker bowl, but place it in one layer. Cook with the lid open for about 15 minutes. You can turn it over, but very carefully. During this time, almost all the liquid should evaporate from the bowl. Next, sprinkle the beef pieces with salt and pepper.
8. In the meantime, peel the tomatoes and grate them on a fine grater or simply blend them with a blender. Add this entire mass to the meat and add salt again.
9. After that, it's time for sour cream. Important: sour cream should be added in small portions, stirring.
10. Beef stroganoff takes about 15 minutes to cook (if you chose tenderloin for cooking) - in the “Stew” mode.
11. Place the bay leaf in the slow cooker after cooking is complete. But before serving, it must be removed.

Interesting fact! Beef Stroganoff is not the national dish of any nation. This is a synthesis of French and Russian cuisines. It was prepared for the first time in the late 90s. XIX century, and at the beginning of the XX century, the classic recipe for beef stroganoff was included in cookbooks.
Beef Stroganoff received its name in honor of Count A.G. Stroganov (1795-1891). The count served as governor general. After his resignation, he was elected an honorary citizen of Odessa. Being a wealthy man, Count Stroganov held an “open table” in the city. What it is? In simple words, this meant that any decently dressed and educated person could come to the count for lunch. Just for such a table, one of Stroganov’s chefs came up with a beef stroganoff dish.

Pork stroganoff with mushrooms in a slow cooker

Adding mushrooms to any slow cooker beef stroganoff recipe will make its taste more interesting and rich. But mushrooms will look best with pork.

To prepare pork stroganoff with mushrooms in a slow cooker, you will need the following ingredients:

• pork (preferably tenderloin) - 0.5 kg;
• champignons - 200 g;
• onion - 1 piece;
• vegetable oil - 3 tbsp;
• sour cream - 3 tbsp;
• cream - 100 ml;
• flour - 2 tbsp;
• salt, pepper - to taste.

Operating procedure:

1. Wash the pork, be sure to dry it, cut into long and thin pieces, and then pound through film.
2. Peel the champignons if necessary and cut into not too thin slices (the thickness is slightly less than that of pork).
3. Cut the peeled onion into half rings approximately the same thickness as the mushrooms.
4. Next, turn on the “Fry” mode in the multicooker, pour vegetable oil into the bowl. Add the onion there and fry until transparent.
5. As soon as the onions begin to brown, immediately throw the chopped mushrooms into the bowl. Cook for 10 to 15 minutes with the lid open. The next stage should be started only after almost all the liquid has evaporated.
6. Then add the pork, previously breaded in flour, to the onion-mushroom mixture. Fry for 10 minutes.
7. Next, pour in the cream and stir quickly. Add salt and pepper to taste, and then add sour cream.
8. Beef stroganoff is prepared in a multicooker in the “Multi-cook” mode (at 120 C) for about 30 minutes. You can do more if you are afraid that the meat will be too tough.

Liver beef stroganoff in a slow cooker

Liver is a very delicate product. Cooking it in a slow cooker is a pleasure, as the result will always be excellent. And especially if you make beef stroganoff from liver.

So, for such an unusual dish as liver beef stroganoff in a slow cooker you need to take:

• liver (any) - 800 g;
• sour cream - 200 g;
• butter - 50 g;
• onion - 1 piece;
• flour - 1 tbsp;
• sugar - 1/2 tbsp;
• salt, pepper - to taste.

Operating procedure:

1. Prepare the liver for work in accordance with its type. Remove films and veins from pork and beef, and simply cut off the veins from chicken. Cut the beef and pork liver into thin slices, but you just need to cut the chicken liver randomly, but so that the pieces are almost the same.
2. Next, sprinkle the liver with sugar, salt and pepper - the combination of these spices will make the dish original.
3. Prepare the onion in the same way as in previous recipes.
4. Then the slightly dried liver should be placed in the multicooker bowl and turn on the “Frying” mode. Stirring constantly, fry the liver for about 5 minutes, then add butter and onion. Cook, stirring constantly, for about 5-7 minutes.
5. Add flour to the multicooker bowl when the onion becomes transparent. Stir and cook for a couple of minutes.
6. Then gradually pour sour cream into the liver, close the lid and cook for 15 minutes in the “Stew” mode. By the way, if the mixture seems too thick to you, you can add a little boiled warm water.

Chicken beef stroganoff in a slow cooker

The taste of beef stroganoff made from chicken in a slow cooker is very delicate, but unusual for those who have only tried a beef dish. But still, if you are a “fan” of chicken, then this recipe will not leave you indifferent.

To prepare chicken stroganoff in a slow cooker, take:

• chicken fillet - 400 g;
• champignons - 250 g;
• cream (15% fat) - 200 ml;
• butter - 30 g;
• onions - 2 pcs;
• garlic - 2 cloves;
• flour - 1 tbsp;
• soy sauce - 1 tbsp;
• vegetable oil - 1 tbsp.

Operating procedure:

1. Wash the chicken fillet, dry it very thoroughly, and then cut into strips 1-1.5 cm thick.
2. Chop the onion into half rings, preferably very thinly. Just chop the garlic (it’s better not to use a garlic press, but do it with a sharp knife). Finely chop the mushrooms into slices.
3. Turn on the multicooker to the “Fry” mode, add vegetable oil, melt a little and add butter. Fry the onion and garlic in this mixture of oils for just a couple of minutes.
4. Immediately after this, place the chicken in the bowl and fry until golden brown (the fillet should be covered with a thin crust).
5. Then add the mushrooms to the slow cooker, stir quickly and pour in the soy sauce. After 2 minutes, add flour, and after another 2-3 minutes, add cream. Then close the multicooker lid and cook in the “Stew” mode for 10 minutes.

Squid beef stroganoff in a slow cooker

This is a very unusual recipe, but seafood lovers should enjoy it. By the way, this dish is prepared incredibly quickly, which will appeal to busy people. To prepare squid stroganoff in a slow cooker, you will need the following ingredients:

• squid - 600 g;
• sour cream - 2 cups;
• flour - 2 tsp;
• onion - 1 piece;
• vegetable oil - 2 tbsp;
• salt, pepper - to taste.

Operating procedure:

1. Prepare the squid: wash, peel and cut into strips. Onion - in half rings. Mix salt and pepper and sprinkle the squid with this mixture.
2. Turn the multicooker to “Fry” mode and fry the onion in vegetable oil until transparent. After this, add the squid and fry for literally 1-2 minutes. Then immediately add flour and stir quickly.
3. Pour in the sour cream quickly and mix quickly. Close the lid and cook in the “Stew” mode for 10 minutes.

Beef stroganoff in a slow cooker. Video