How to make beef stroganoff from a slow cooker?

Beef Stroganoff - an international meat dish, related to both Russian cuisine and French cooking. If you literally translate the name of the dish from French into Russian, it will turn out to be "Stroganoff beef." The dish is worthy of serving to the festive table, and in everyday life brings a solemn atmosphere. Each housewife prepares it in his own way, but there are general recommendations for the preparation of ingredients and the cooking process.

Now this dish is often cooked not in the classical way, on the stove, but in an electric saucepan - a slow cooker. Similarly, beef is especially tender and juicy, with a rich taste and rich aroma.

Most likely, the world of cooking owes the appearance of beef delicacy to the French chef Andre Dupont. An excellent cook, he worked in the kitchen of Count Alexander Stroganov and was listed as his personal chef. The Russian count, as is well known, practiced the “open table” - a bright and unusual phenomenon in large Russian cities at the sunset of the 19th century. Anyone could come there without an invitation and completely free of charge. But there were two conditions for those who wish to visit the "open table" - tidiness and education. This is how a cultural society was created.

Beef in Stroganov was a special dish created for such events. It combined the subtleties of French cuisine (pre-fried meat sauce) and Russian traditions (meat with gravy). There is also a more pragmatic history of creating beef stroganoff. By old age, the famous Count Stroganov had lost most of his teeth and could not chew on hard food. A personal chef spoiled the host with a beef of delicate texture cooked in a special way.

Modern housewives prefer to spend on cooking a minimum of time. Therefore, they use for this purpose all devices that accelerate and automate the process. Beef stroganoff from the beef in the slow cooker is especially tasty, without any extra effort on the part of the chef. But this method has its own subtleties. It is desirable to fry the meat for 2-3 minutes. from all sides until the pieces become golden, as if "lacquered", but not brown. After that, you can add tomato-smetan sauce.

Adding a tomato is not peculiar to those who love classic beef stroganoff. Beef in this version is stewed only in sour cream, sometimes with the addition of cream or milk. But the amount of sour cream in the sauce in all recipes is predominant. From seasonings only salt and the crushed black pepper is allowed.

A cruel fiber will have to extinguish about an hour. Preparation for cooking will not take more than 15 minutes. The rest of the person will make a special program "Quenching" in the slow cooker. Interestingly, beef stroganoff is not all now made from beef tenderloin. Some use pork, chicken, liver, and even some seafood in their recipes. To the table beef "Stroganov" served exclusively from the heat, with the heat. As a garnish to the dish often serves fried or boiled potatoes.

Even an inexperienced hostess can cook Beef Stroganoff in a slow cooker. You can not worry that the meat will remain tough, if you choose the right product for cooking. For beef stroganova great beef pulp. It is best to take a tenderloin, edge or renal part. Before you start cooking, you need to get rid of all the veins, process a piece to make it easier to repel. In regard to the beating, each culinary specialist has his own opinion.

There are those who believe that this is a necessary preparatory stage. But many do not quite agree with this, since the tenderloin is considered the most tender part and should not be coarse in the cooking process even without being beaten off. Those who beat off, most often do so with sliced ​​pieces, not with a single piece.Next cut cut long thin sticks across the fibers. Before you send the bars to fry, you need to roll them in flour. So that it completely covers them, and then immediately fry. The meat will retain its shape and become golden on the outside and juicy inside.

It is worth considering step by step a few popular and successful cooking options for beef meat in a slow cooker. These are all interpretations of the same dish - beef stroganoff. Beef in Stroganov turns out equally soft, but the dish gets a special taste from the addition of certain components.

This recipe allows you to replace tomato paste with tomatoes and vice versa. Depending on what is in the fridge or what is more to your taste. Butter is desirable to take a natural, with a high percentage of fat. Vegetable can be both olive and any other.

Ingredients:

• 0, 5 kg of beef pulp;
• 2 pcs. Luke;
• 2 pcs. tomatoes (2 tablespoons. tomato-paste);
• 200 g sour cream;
• 50 g butter;
• 3 tbsp. l olive oil;
• black pepper;
• Lavrushka;
• salt.

Rinse the meat and remove all films. It is convenient to do this after cutting the beef into small pieces. Well beat off the prepared pieces, then cut into narrow bars. Peel the onions and cut into not too thin rings. Add vegetable oil to the slow cooker, enable the "Baking" option. Wait until it warms up, melt a piece of butter in it. Lay out the bottom of the multi-bowl with onion rings, spreading them evenly there. Close the lid and fry until the product turns golden.

While the product is being cooked, the prepared meat must be breaded in flour. Put the sticks of meat on a layer of toasted onions. Components do not mix. In this position, continue to simmer for 15 minutes. with an open bowl. Pepper dish and wait until the liquid excreted by the meat, evaporate. Do not allow brown crust on beef.

Peel the tomatoes. Grind in a blender or in any convenient way. Pour them to the beef and mix. Now you can salt. Add sour cream and mix again the ingredients. Cook in the option "Quenching" with closed dishes, setting the time for 15 minutes. After automatic disconnection of the multicooker, send laurel to the bowl.

Beef Stroganoff variant with an unusual ingredient for him - carrots. The soft creamy taste of the sauce is set off by vegetable notes of a vegetable rich in carotene and decorating the dish with bright colors.

Ingredients:

• 500 g beef edge;
• 2 tbsp. l butter;
• 1 PC. bulb onions;
• 1 PC. carrots;
• 2 tbsp. l wheat flour;
• 1 tbsp. l tomato paste;
• 1 tbsp. l sour cream;
• 2 pcs. laurel leaf;
• salt;
• pepper.

Cut beef tenderloin (across the fibers) thinly, into slices, and after the long cubes. Multicooker enable and install the option "Baking", manually selecting the time 30 minutes. Add butter, onion rings and grated carrots to the bowl. Cooking time 10 min.

While vegetables are languishing, roll the meat into flour. Put in multicast, add frying time for another 20 minutes. Then send to the meat the necessary amount of tomato paste, sour cream, salt and season with pepper and bay leaf. Stir, pour water - half the volume of the glass (about 100 ml). Close the lid and set the option "Quenching" time - 1 hour 20 minutes. Serve with mashed potatoes or spaghetti.

When the meat is ready, return the vegetable fry to the bowl and simmer the ingredients together. The time in the option "Quenching" is determined depending on which model of the multicooker is used for cooking meat. For example, in a multi-cooker pressure cooker, it is prepared faster.

Beef Stroganoff classic in a slow cooker, which even children like.

Ingredients:

• 700 g meat pulp;
• 1.5 Art. flour;
• 1 PC. bulb;
• 250 ml sour cream or cream;
• salt;
• pepper.

Onion chop half rings. In the multi-bowl, heat the oil in the option “Frying” and put the prepared onion. Fry half rings for no more than 15 minutes. Beef cut across the fibers and cut into the traditional way for beef stroganoff. Put the meat in a multi bowl and continue to fry with onions. If the juice in the process is released, you need to wait until it boils away. It will take no longer than 10 minutes.

Close the lid on the device and transfer it to the “Quenching” option by setting the timer to 40 minutes. This is enough to get soft and juicy meat. Then add flour to the meat and salt everything, mix. Introduce cream (sour cream). Stir again and wait 3 minutes for the dairy product to soak, flour to boil, and the sauce thickens. Ready beef stroganoff can be served on the table. The traditional option of cooking beef slices "in a Stroganoff style." Suitable for those who do not like tomato in a dish or experience heartburn from its use. It will make a delicate taste

This dish in the classic variation is usually cooked without mushrooms. But the addition of even several champignons saturates the meat with new shades. And the flavor of the dish gives mushrooms indescribable.

Ingredients:

• beef meat;
• champignon mushrooms (or any forest);
• onion;
• vegetable oil;
• 1 glass of milk;
• 2 tbsp. l white flour;
• bay leaves (2);
• ground black pepper;
• salt.

First of all, peel the onion from the husk and cut it into large half rings or quarters of a circle. Pour the vegetable oil on the bottom of the multicastry and turn on the “Frying”. Put onion and fry until golden, stirring occasionally. At this time, wash the mushrooms and cut into plates is not very thin. Send to the onion and fry until the liquid is completely evaporated.

Then add butter to the multicastry and put the meat, cut into long thin cubes. To fry beef not for long, so that all the pieces are covered with a light crust. Disable the option "Frying" and switch to "Quenching". Pour the fried meat with mushrooms and onions with fresh milk. Its amount to take, depending on how thick you want to get the dish.

Salt, put bay leaves and pepper. Now the turn of adding flour. Introduce the component and stir everything very carefully so that no lumps form. Close the multicastry lid and cook further on the “Quenching” option for about half an hour, the time depends on how tough the meat is. The finished dish to combine with a side dish of your favorite cereals. For example, it goes well with buckwheat.

Tender young meat in the ensemble with mushrooms and white sauce will love each from the first portion. Everything is prepared simply and quickly, especially if you do it in a multicooker with the "Multipovar" option.

Ingredients:

• 500 g veal;
• 2 pcs. bulb;
• 100 ml sour cream;
• 100 ml cream;
• 200 g mushrooms;
• 50 g oil (olive);
• 20 g white flour;
• spice.

Prepare the tenderloin in thin slices and roll in white flour. Onion is not too thin to cut, so that the vegetable is not burnt, but become soft, transparent and juicy. Pour oil into the bowl of the device, fry onion slices in the option “Frying”. Add sliced ​​mushrooms and fry again for 10 minutes. Add sour cream with cream, close the lid of the device. Cook in the option "Multipovar" for half an hour at 120 degrees.

For information on how to make beef stroganoff in a slow cooker, see the next video.