Classic beef stroganoff recipe with sour cream in a slow cooker

Beef Stroganoff or “Stroganov-style meat” is one of the traditional Russian dishes that has appeared relatively recently. It is a stew of meat in sour cream sauce with the addition of onions. In some variations, mushrooms, carrots, and tomato paste appear, but the essence does not change: Beef Stroganoff is one of the simplest and fastest dishes that can be prepared both on the stove and in a slow cooker. What features of its creation do you need to know to get the perfect result?

How to cook beef stroganoff in a slow cooker?

As promised, let's start with the classic recipe for beef stroganoff in a slow cooker. The dish is really very tasty, and it’s easy to prepare. True, the cooking process takes a lot of time. We usually cook it in one and a half to two hours. But keep in mind that most of the time the dish will be cooked in a slow cooker, which means you will be free. So, how to cook beef stroganoff?

Ingredients

750 g beef fillet;
2 onions;
180 g sour cream (if you need to reduce calories, take low-fat sour cream);
50 ml water;
30 g tomato paste;
30-40 g flour (can be replaced with corn starch);
a little vegetable oil;
Use salt and spices to taste.

Cooking process

Cut the meat into layers 10 mm thick.
Beat the beef with a hammer.
Cut the meat into portions, preferably across the grain.
Pour the flour into a regular plastic bag and place the beef in it.
Close it and shake until all the meat is evenly coated with flour.
We recommend chopping the onions into half rings.
Treat the multicooker container with oil.
Turn on the “Frying” mode for 15 minutes.
Place chopped onion on the bottom and add a little salt, stirring occasionally.
After 5 minutes, add pieces of meat and seasoning to the onion, stir a couple of times in 10 minutes.
In a separate deep container, mix water, sour cream, pasta (you can increase the amount of sauce if desired).
10 minutes after adding the meat to the onions, you should switch the multicooker mode to the “Stew” mode for 80 minutes.
Immediately add the sauce to the meat, mix well, add more sauce if necessary.
At the end of the program, the dish will be ready, bon appetit!

Option with tomato bechamel sauce

At first glance, preparing a dish according to this recipe seems labor-intensive. But in reality everything is easy and simple. The main thing is to have the skill. Everything needs to be done without unnecessary fuss and haste, efficiently and in order. And you will get a real beef stroganoff “with gravy”.

Ingredients:

meat – 500 g;
one head of onion;
butter – 50 g;
flour – 50 g;
sour cream – 150 g;
tomato paste – 30 g;
milk – 200 ml,
olive oil – 60 ml;
salt pepper.

Fry the onion in butter, ghee or olive oil.

Now prepare the bechamel sauce. There were no sauces in Russian cuisine; this is the influence of the French tradition.

Melt some butter in a saucepan and add flour. Stir the mixture thoroughly to obtain a classic thickener called roux.

Then quickly pour two-thirds of the cold milk prescribed according to the recipe and thoroughly stir the mixture with a whisk. It should become thick. Keep the saucepan on low heat while stirring.

You can strain the sauce through a sieve to avoid unwanted lumps.

Then pour sour cream into the sauce and add some salt. Stir.

Next add tomato paste. The sauce becomes pink and velvety.

Add the fried onion, the remaining milk, stir with a whisk. Place a large saucepan with boiling water on the stove, place a saucepan with sauce in it and, stirring constantly, cook it in a water bath.

We cut the meat into thin plates across the grain, and then cut them into strips.

In the large frying pan where the onions were fried, add a little more butter or ghee and the meat. Let it fry (but not too much - remember that we don’t need carcinogens from fried red meat). Therefore, after lightly frying, add a little water to the pan and simmer until soft.

At the end of cooking, pour in the sauce, stir and bring the beef stroganoff to a boil. Remove from heat.

The dish is ready.

Beef Stroganoff recipe in a slow cooker

There are several more recipes for beef stroganoff in a slow cooker. For example, you can prepare a dish with nuts and cream. Yes, this not only does not spoil the taste of the meat, but, on the contrary, it becomes very tasty. I am more than sure that the taste of this dish will surprise you, as it is unusual, and to some extent even spicy. Let's prepare this delicious dish already.

Ingredients

450 g beef;
10-20 g ground nutmeg;
30 g corn starch;
2 onions;
200 ml cream (it is better to take 12% fat);
a little vegetable oil;
a couple of bay leaves;
salt and seasonings to taste.

Description of preparation

Rinse the meat and dry well.
Cut the beef into portions (if it is too tough, beat it with a hammer).
Turn on the “Fry” mode and place pieces of beef on the bottom.
Chop the onions, preferably into quarter rings.
After 5 minutes, add the onion to the meat and fry until the onion is soft.
In a deep container, mix cream, starch, nuts, salt and pepper (to taste).
Add the prepared sauce to the meat, stir and let it boil with the lid open.
As soon as it boils, close the lid and set the “Extinguishing” mode for 50 minutes.
The dish should be stirred every 20 minutes.
5-10 minutes before the end, add bay leaves, add more salt if necessary.
At the end of the program, let the beef stroganoff stand with the lid closed for 15 minutes.
You can serve it to the table!

Frying Features

First of all, the heating is quite high. Paying tribute to modern cooking, all recipes are given using refined sunflower oil. In fact, the original used pork lard. If you want to repeat the classic recipe in all details, use the fat collected when cooking broths or lard.

Beef is not allowed to brown too much; beef stroganoff is not prepared from fried meat. As soon as the slices are covered with a light sand-colored crust, sauce is immediately added to them, or laid out from the frying pan onto a dish.

How to cook beef stroganoff with mushrooms in a slow cooker?

You can also cook beef stroganoff with mushrooms. True, this ingredient does not reveal the taste of meat well. That's why we also add prunes to it. The dish turns out very tasty and rich. If you cook this dish once, it will definitely become part of your daily diet. Let's start cooking!

Ingredients

450 g beef fillet;
15-20 prunes;
250 g of mushrooms (you can take frozen, fresh or canned, preferably champignons);
45 g tomato paste;
10-20 g sugar;
bulb;
salt and spices at your discretion.

Description of preparation

Rinse and dry the meat.
Cut the beef into long, thin pieces.
Remove the pits from the prunes and chop.
Turn on the “Frying” mode in the multicooker and add mushrooms and onions (chop everything in advance).
Be sure to add salt and pepper if desired.
Fry until the mushrooms are browned.
Add flour and stir, then add water.
Add tomato paste, then sugar and prunes, mix well.
Let it simmer until it thickens.
Pour the sauce into another container.
Grease the multicooker container with oil.
Place the meat on the bottom and fry it for 5-6 minutes, be sure to add salt and pepper.
Add the sauce to the meat and mix well.
Fry for another 5 minutes.
You can serve it on the table!

Beef Stroganoff with champignons

Always prepared without adding tomato paste.

Ingredients:

piece of beef tenderloin – 1 kg;
two onions;
mushrooms – 250 g;
flour – 20 g;
butter or ghee – 50-60 g;
sour cream - 200 g;
mustard – 10 g;
beef broth or water – 210 ml;
salt pepper.

Preparing the meat. There is a little chef's trick: the thinner the meat strips, the more voluminous and beautiful the finished dish looks.

Roll the meat strips in flour and fry in heated butter for no more than a couple of minutes.

Peel the onion, wash it and chop it thinly. We cut the champignons into slices.

First, fry the onion in melted butter and then add the mushrooms to it.

Place the mushrooms fried with onions in a frying pan with the meat.

We are preparing the dressing. To do this, in a separate bowl, mix sour cream, mustard and dilute with broth or hot water. Stir the mixture until smooth.

Pour the dressing into a frying pan with fried meat, mushrooms and onions, add salt and pepper and simmer for 15-20 minutes over low heat, stirring occasionally.

Beef Stroganoff in a slow cooker

Beef Stroganoff is pieces of meat, traditionally beef, fried and then simmered in a sauce. Almost any multicooker model has frying and stewing modes, so it makes sense to entrust it with the preparation of this famous Russian dish.

Let's take V.V. Pokhlebkin's version as a basis. This beef stroganoff recipe is for regular multicookers, in which you can open the lid at any minute of cooking.

Total cooking time – 1 hour 40 minutes
Active cooking time – 1 hour 30 minutes
Cost – high cost
Calorie content per 100 g – 162 kcal
Number of servings – 4 servings

Calorie content and nutritional value of the dish

Beef Stroganoff is a meat dish of moderate calorie content. Depending on the amount and fat content of sour cream used in the gravy, the total calorie content of the dish without a side dish ranges from 120 to 200 kcal per 100-gram serving.

The average nutrient content of beef stroganoff according to different recipes can be compared using the table below:

Recipe and its number in the article	Calories	Carbohydrates	Fats	Squirrels
Classic, No. 1	180	8,7	11,37	10,62
From the liver, No. 3	175	9,8	11,55	8,7
With vegetables, No. 5	130	2,7	9,22	9,14

The indicated data is given for 100 g of finished beef stroganoff. As can be seen from the table, avoiding sour cream, and especially butter, reduces the calorie content of the dish by a quarter.

How to cook beef stroganoff in a slow cooker

Ingredients:

Beef – 800 g fillet
Onions – 2 pcs.
Sour cream – 200 g
Water – 50 ml optional
Corn starch – 1 tbsp. or flour
Vegetable oil – 1 tbsp. refined
Salt - to taste
Spices – peppers to taste
Tomato paste – 1 tbsp. optional (or 2-3 tbsp tomato sauce)

Preparation:

The traditional meat for beef stroganoff is beef or veal, but you can also use meat from other animals that you want or have on hand (for example, pork or big game).

It is advisable to take enough onion to place it on the bottom of the multicooker bowl so that the meat added later does not come into contact with the bottom. In addition to sour cream, low-fat cream or yogurt can be used.

Tomato paste or tomato sauce is used as a tomato ingredient. An option is possible without tomatoes at all, then it would be very appropriate to prepare a side dish with tomatoes. For example, at the end of cooking fried or stewed potatoes, add tomato slices or tomato sauce.

Spices for beef stroganoff are hot and allspice, with preference given to black pepper. Garlic is added to taste and as desired. Also, if desired, and instead of tomato sauce, a dry mixture of adjika, which contains peppers and aromatic herbs, can be used.

It is recommended to first cut the meat for beef stroganoff into layers about 1 cm thick, lightly beat them, and then cut them into cubes across the grain. Depending on the toughness of the meat, i.e. if it is soft enough and will definitely cook well during the long stewing process in the slow cooker, then you can immediately cut it into cubes without beating it.

Pieces of meat are breaded in wheat flour or starch (preferably corn). A convenient way to do this is to place the pieces of beef in a simple plastic bag with flour or starch and shake until they are evenly coated with breading. Your hands don’t get dirty and no excess breading sticks to the meat.

Turn on the “Frying” mode for 10-15 minutes or immediately set the “Stewing” mode for 1.5-2 hours. Here the mode for extinguishing is immediately set. Pour vegetable oil into the bottom of the multicooker bowl. Add chopped onion, lightly salt and simmer for about five minutes, stirring occasionally.

Then place the pieces of meat on the onion, stir after about five minutes and simmer all together for another five minutes. The heat of the multicooker is lower, so all steps take longer compared to cooking in a frying pan on the stove. If desired, add garlic cloves crushed with a knife to the meat.

Prepare the sauce for stewing beef stroganoff from water and sour cream, to which add 1 tbsp to taste and if desired. spoon of tomato paste, 2-3 tbsp. spoons of tomato sauce or, as in this version, 1 teaspoon of dry adjika. The average amount of sauce indicated here, i.e. It is almost optimal that all the pieces of meat are in it. If you want to get meat with even more sauce, i.e. almost delicious rich aromatic sour cream sauce for a side dish, then increase the amount of ingredients by one and a half, and if desired, doubled!

If you cooked in the “frying” mode, then switch the “Multi-cooker” to “Stew” for 1-1.5 hours. Pour in the sour cream sauce, stir and leave the beef stroganoff to simmer until cooked. When stirring, a coating of flour or starch will get into the sour cream sauce, and this moment contributes to the thickening it needs. During the stewing process, stir the meat with the sauce several times and decide whether you need to add more water or broth, for example.

If your multicooker model has a bowl for steaming, then in parallel with stewing the beef stroganoff, you can also steam some types of side dishes, for example, some cereals or potatoes.

Pork stroganoff with pickles

The delicious taste of the dish will be enhanced by spicy cucumbers, and the addition of mustard seeds will make the dish spicy and intriguing.

INGREDIENTS	QUANTITY
pork pulp	650 g
wheat flour	25 g
pickled cucumbers	300g
cream 25% fat	120 g
mustard with grains	25 g
bulb onions	1 PC.
oil	50 g
sea salt	1 pinch
black pepper	1 pinch

The dish is prepared in 65 minutes.

Calories per serving: 137 calories.

Preparation:

Slice the meat into strips across the grain as thinly as possible. If you freeze the pork flesh a little, it will become much easier to cut it into even pieces;
Salt and season the pork with spices, add mustard, stir and leave to marinate for at least 25 minutes;
Peel and chop the onion. Peel salted or sour, but not pickled cucumbers from rough skin, cut into strips or grate on a coarse grater;
In a separate bowl, fry pork slices in oil until crispy, add onions and simmer for 5-7 minutes. In a saucepan with a small amount of water, simmer the cucumbers until the excess liquid evaporates;
Add flour to the meat, stir, pour in the cream, and add heat-treated pickles. Stir, cover with a lid and simmer until the meat is cooked;
A few minutes before turning off, sprinkle the meat with ground pepper and add herbs if desired.

Beef Stroganoff in a slow cooker

Timeless classic! Meat eaters will be pleased. Beef Stroganoff in sour cream sauce, prepared according to the classic recipe, is an ideal dish in its taste. Meat stewed in a sauce with sour cream, onions and spices goes well with almost any side dish. I recommend cooking it in a slow cooker - it’s very simple and very tasty.

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What piece of carcass is used for cooking?

The meat should only be beef. Therefore, if you are looking for an answer to the question of how to cook beef stroganoff from pork, liver, chicken, then know that all these dishes will not be beef stroganoff.

The classic version is made exclusively from beef tenderloin - the muscles from the carcass under the ribs.

The shape of the cutout resembles an elongated drop.

For beef stroganoff, use only the top or bottom of the tenderloin. During the life of the animal, it is in a motionless state and does not have any connective tissue, which makes the meat soft and suitable for frying. Usually it is sold with a film, which must be cut off with a sharp knife. Tenderloin and fillet are the most expensive parts of the carcass.

Therefore, today, to prepare beef stroganoff from beef with fried onions, they often take the thick edge, the kidney part or the sirloin. They also buy already cut meat, usually called “azu”. Of course, all this simplification makes the dish completely “correct and real.” But it significantly speeds up its preparation time and cost.

Step-by-step preparation

Necessary products. The beef should be young and light red in color.

Pour oil into the multicooker bowl and turn on the Fry mode, 160 degrees, for thirty minutes. Chop the onion into strips, put it in a bowl, and stir. close the lid. Cook for ten minutes.

We clean the meat from the films, cut it into medallions one cm thick and lightly beat it. Then cut across the grain into medium-sized strips.

Add to the onion, stir, cook until the end of the mode, stirring from time to time, with the lid open. DO NOT SALTY!

Then add flour and mix.

Add sour cream, salt and spices.

Pour in hot water, stir, close the lid. Cook on the stew mode for one hour.

After the signal, we leave it on Heating.

Serve with a side dish. I had rice. Bon appetit!

The beef stroganoff dish (other names: beef a la Stroganoff, Stroganoff-style meat, Stroganoff-style beef) is finely chopped meat fried in sauce. It appeared at the end of the 19th century and was named in honor of Count Alexander Grigorievich Stroganov, the Governor-General of Novorossiya, who lived in Odessa.

As an exceptionally rich and childless man, Stroganov, according to the custom of nobles, held an “open table” in Odessa. This meant that any educated or decently dressed person could come to him for lunch directly “from the street.” It was for such open tables that such a dish was invented (of course, not by Stroganov himself, but by one of his cooks): small pieces of meat, fried, but with sauce. Moreover, the sauce was not served separately, in French, but like Russian gravy.

The dish was immediately appreciated by Odessa residents and introduced into wide Russian circulation. They, of course, gave it a name.

History of the dish

The talented French culinary specialist worked as the personal chef of Count Alexander Stroganov. And he, in turn, was a big fan of “open tables”. The latter were an unusual and striking phenomenon in the life of large Russian cities at the end of the 19th century. Anyone could come to the open table absolutely freely and completely free of charge. The main condition was his education (this is how a cultural society was formed) and neat clothes.

So, beef Stroganoff, or as it is called, beef Stroganoff, was developed precisely for such events, combining the canons of French cuisine (pre-frying the meat and serving it to the table with sauce) and Russian (serving meat with the usual gravy in Rus') .

There is also a less charming story behind the origins of beef stroganoff. According to her, the richest count had too few teeth left in his old age, which is why he had to cook the softest food. And the beef Stroganoff turned out to be not only very tasty, but also so soft.

Recipe for “Beef Stroganoff in a slow cooker “It couldn’t be simpler””:

According to tradition, cut the onion into cubes and fry until golden brown on the “Frying vegetables” program.

Cut the meat into strips and add to the onion. In the multicooker, set the “Stew” program for 40 minutes.

Then add flour, sour cream, tomato paste, salt and pepper.

Pour in a glass of water and stir. 5 minutes before the end of cooking, add a bay leaf.

This meat is served with a variety of side dishes. Choose the one your family loves and you won’t regret it! Beef Stroganoff will be ordered for you often now! Bon appetit.

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Ingredients

600 g beef
150 ml clean water
1 large onion
50-70 g sour cream
2 tbsp. tomato paste
1 tbsp. flour
1 bay leaf
salt, pepper to taste

Homemade recipe

Wash the meat and cut into several pieces about 1.5 cm thick. Beat each piece of beef until soft and cut into strips across the grain. Peel the onion and cut into thin half rings.
Heat a couple of tablespoons of vegetable oil in a multicooker bowl and add the onion. Fry it in the Baking mode for about 5 minutes until golden brown. Then add meat and stir.
Fry the onions and beef in the slow cooker in the same mode for another 15 minutes. Meanwhile, prepare sour cream sauce for beef stroganoff in a separate bowl. Mix tomato paste with sour cream and flour, stir thoroughly.
Then pour in clean water, add salt and pepper to taste and stir thoroughly. After 15 minutes, pour the resulting sour cream mixture into the multicooker bowl and stir. Cook beef stroganoff in a slow cooker for about an hour in the Stew mode.
About 10 minutes before it’s ready, add a bay leaf to the multicooker bowl; if necessary, add salt to taste. After the specified time, transfer the beef stroganoff from the multicooker to a plate and serve hot, with any side dish of your choice. Bon appetit!

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Soup with chanterelles in a slow cooker, mushroom recipe with step-by-step photos, made from fresh

Today I decided to make mushroom soup with chanterelles in a slow cooker. It is very easy to prepare, because it is a classic recipe. To begin with, forest mushrooms - chanterelles - must undergo heat treatment, and only after that can you prepare soup from them.

My family really likes this dish, I cook it very often whenever possible, and it’s a pleasure in the slow cooker, because it has become my real helper.

By the way, my friend often prepares chanterelle soup according to my recipe for her vegetarian family, because the dish does not contain ingredients of animal origin, and it is suitable for those who adhere to this principle of nutrition, as well as for those people who observe Christian fasting.

Mushroom soup recipe in a slow cooker

Tasty and simple, adults and older children will love it.

Ingredients

Chanterelle mushrooms – 100-150 g;
Water – 2 liters;
Potatoes – 3-5 pcs;
Carrot – 1 piece;
Onion – 1 piece;
Salt – 1 tsp. without slide;
Bay leaf – 1 piece;
Vegetable oil – 3 tbsp. lodge;
Garlic - 2 cloves.

How to cook

The process of cooking soup is quite simple and ordinary; a step-by-step recipe with photos will help beginners figure it out, and experienced cooks will remember the nuances or confirm the correctness of their recipe, and perhaps take note of something new.

If you don't have a slow cooker, you can use a regular saucepan and cook chanterelle soup on the stove.

Mushroom processing

The chanterelles that you brought from the forest or bought at the market need to be sorted and cleaned.

Remove forest debris and sand from the legs and caps.

Rinse several times.

How long to cook chanterelles

Boil 2 times:

The first is when the contents just boil, remove from the heat, drain the water and rinse the contents of the pan.
The second is to add water again, bring to a boil, skim off the foam and cook for 1 hour. After the specified time has passed, drain the liquid and rinse. This rule applies to all forest mushrooms.

After these manipulations, you can cook food according to the recipe, fry, stew or bake.

Roasting

Pour vegetable oil into the multicooker bowl, set the frying mode, add the chanterelles there and fry, stirring occasionally for 5-7 minutes.

Finely chop the onion and grate the carrots.

Place into the multicooker bowl.

Peel the potatoes, wash and cut into small pieces.

Add to the rest of the ingredients.

Cooking soup

Pour in water or meat broth, add salt and bay leaf. Turn on the multicooker in the “Frying” mode for 20-30 minutes.

The dish will be ready when the potatoes are cooked in it.

Wash and chop the greens and garlic.

Add to the finished soup.

Tips and tricks

You can boil chanterelles in a slow cooker; to do this, use the steam cooking mode; the water should be changed twice as indicated above in the recipe.
To prepare the soup, you can use meat broth, but then the dish will not be lean and vegetarian.
But those who like heartier food will like it.
Vegetable oil can be replaced with pork fat.
Buckwheat, rice, pasta, peas or pearl barley are an excellent additional ingredient.

As you can see, preparing chanterelle soup in a slow cooker is not difficult, have a nice dinner for you and your family.

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