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?
RMC-M110
Rinse the beef and cut into wide pieces. Beat to a thickness of 5–8 mm and cut into strips 3–4 cm long. Cut the onion into strips 0.5 cm thick. Place butter, meat and onions in the bowl of a multicooker-pressure cooker, add sour cream, salt and spices, stir. Close the lid and steam release valve. Set the STEW mode, product type “Meat”
, cooking time
“Medium”
(22 minutes).
Cook until the end of the mode. Open the valve and release steam. Tip: serve with a side dish of boiled potatoes, fried mushrooms and pickled cucumbers.
Description of preparation:
Of course, I will not claim that this is a classic recipe for beef stroganoff in a slow cooker.
If only because it is obvious that Count Stroganov himself did not have the opportunity to become acquainted with such a miracle of technology as a multicooker. But I think so, it’s not scary - after all, we are familiar with it, which means the recipe for making beef stroganoff in a slow cooker has a place! I hope you enjoy my version of this famous dish! Purpose: For lunch / For dinner / Inexpensive / Festive lunch / Romantic dinner Main ingredient: Meat / Beef Dish: Hot dishes / Beef Stroganoff
RMC-M800S
Rinse the meat, cut into steaks 1.5–2 cm thick, beat to a thickness of 0.5–0.8 cm and cut into cubes 3–4 cm long. Cut the onion into strips. Place butter, meat, onion, salt, spices in a multicooker bowl and mix. "Menu" button
set the FRYING program, use the
“Product Selection”
to set
“Meat”
.
Press the “Timer/Delay”
, press the
“+”
and
“–”
to set the cooking time to 15 minutes.
Press the “Start/Heat”
.
Fry the meat with the lid open, stirring occasionally, until the end of the program. Then add sour cream to the multicooker bowl and stir. Close the lid. “Menu”
button to set the STEW program, and
“Product Selection”
to set
“Meat”
.
Press the “Timer/Delay”
, press the
“+”
and
“–”
to set the cooking time to 20 minutes.
Press the “Start/Heat”
. Cook until the end of the program.
Beef Stroganoff in a slow cooker
Ingredients for the dish “Beef Stroganoff in a slow cooker”:
- meat – 500 g;
- onion – 2 pcs;
- flour – 1 tbsp;
- sour cream - ¾ tbsp.;
- tomatoes;
- bay leaf, sour cream;
- ground black pepper;
- vegetable oil.
How to cook beef stroganoff in a slow cooker:
- Chop the onion, peeled and washed under cold running water.
- Let's put it in a container for cooking in a multicooker. Fry it with two tablespoons of vegetable oil.
- Wash the meat (loin, thin edges, rump), remove tendons, if any, and cut into small thin slices. Let's beat them off with a rag or rolling pin. Then cut into strips.
- When the onion is fried, add the chopped meat, sprinkle with salt and pepper, and fry for another 5-6 minutes. Fry in the “fry” mode. And remember about the open lid in this mode.
- Then sprinkle the meat with flour, stir and fry again for 2-3 minutes.
- Then add sour cream to all the products in the container, fry and simmer for another 2-3 minutes.
- Meanwhile, grate the tomatoes, which we washed in advance under cold running water.
- Let's add a tomato to the whole dish in the multicooker container.
- Simmer for another 3 minutes. The dish is ready! This dish goes well with potatoes. Bon appetit!
RMC-M150
Rinse the meat, cut into wide pieces 1.5-2 cm thick, beat to a thickness of 0.5-0.8 cm and then cut into cubes 3-4 cm long. Cut the onion into strips. Place butter, meat and onions in a multicooker bowl, add sour cream, salt, spices and mix. Close the lid. "Menu" button
install the
“FRYING”
.
Press the “Timer/t°C”
, press the
“+”
and
“-”
to set the cooking time to 15 minutes.
Press the “Start/Autoheating”
.
Cook until the end of the program, then press the “Cancel/Reheat”
.
Place sour cream in the multicooker bowl and close the lid. “Menu”
button
“STEWING”
program .
Press the “Timer/t°C”
, press the
“+”
and
“-”
to set the cooking time to 20 minutes.
Press the “Start/Autoheating”
. Cook until the end of the program.
RMC-M4500
Rinse the meat, cut into wide pieces 1.5-2 cm thick, beat to a thickness of 0.5-0.8 cm and cut into cubes 3-4 cm long. Cut the onion into strips. Place butter, meat and onions in a multicooker bowl. Close the lid. Use the Menu button to set the Roasting program. Press the Hour and Min buttons to set 10 minutes. Click the Start button. 5 minutes after the start of cooking, open the lid and stir the contents. Close the lid and cook until the end of the program. Open the lid, add sour cream, salt, spices and stir. Close the lid. Use the Menu button to set the STEWING program. Press the Hour and Min buttons to set 20 minutes. Press the Start button and cook until the end of the program.
Potatoes with mushrooms in a slow cooker - the best recipes
A whole squad of kitchen gadgets helps us prepare food for the family with pleasure and imagination, without spending a lot of time and effort.
The favorite family dish - potatoes with mushrooms - is prepared in a slow cooker so quickly and easily that the supply of wild mushrooms may not be enough.
This iconic dish can be prepared with various additions and using several simple technologies, which we will consider.
The slow cooker allows us to be creative in our cooking. We can fry, stew, boil and bake foods in its bowl. Absolutely magical dishes are obtained if we combine various methods of processing products, including outside the bowl of the device.
Let's look at a recipe for potatoes with dried forest mushrooms in several cooking options in a slow cooker. If your reserves of “forest meat” run out, it will be the turn of champignons, which always “grow” in abundance on store shelves.
Preparing dried mushrooms for cooking
Before cooking, dried wild mushrooms should be soaked in water for a couple of hours and then rinsed thoroughly. Boil the washed mushrooms in a small amount of water for 15 minutes. We do not drain the water - we will use it instead of water or broth for stewing potatoes. Next, they need to be cut into convenient pieces, if necessary.
How to calculate the required amount of dried mushrooms if the recipe calls for fresh ones? Remember: we reduce the weight of a fresh product by 6-8 times and get the weight of a dried one! For example, 500 g of fresh whites = 80-90 g of dried ones.
Ingredients
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Preparation
- We have already boiled the dry mushrooms and cut them. Peel the onion and chop it into tiny cubes. Pour oil into the bowl of the device and heat it on the “Baking” mode for 3 minutes. Open and put onion and prepared mushroom slices into the oil, pour in butter and fry them in the same mode for 20 minutes, stirring.
- While the onions and mushrooms are fried, peel the potatoes and cut into medium-sized slices. Open the bowl and throw the potatoes into it. Salt, season with spices and pour in 2 cups of mushroom broth, which we left after boiling the dried mushrooms.
- Set the appliance to “quenching” mode and cook for 40 minutes.
This recipe for potatoes with mushrooms also deserves the title “classic”, because mushrooms and sour cream go perfectly in any dish.
For this dish you need the following products:
- 100 g dry mushrooms.
- 1 kg of potatoes.
- 2 onions.
- 400 ml sour cream 20% fat.
- 1 cup mushroom broth.
- 100 g hard cheese.
- Salt - to taste and spices for mushroom dishes.
We will prepare potatoes with mushrooms in a slow cooker using the simplest technology: we prepare dried forest mushrooms as we described above, and chop the remaining components as usual. Onions - into small cubes, potatoes - into slices, and three cheeses on a grater on the side with large knives.
First pour the oil into the bowl and add all the ingredients of the dish at the same time. Salt, season with spices, pour a glass of mushroom broth and stir. Pour sour cream on top. Set the “Stew” mode and cook for 50 minutes.
RMC-M60
Rinse the meat, cut into wide pieces 1.5-2 cm thick, beat to a thickness of 5-8 mm and then cut into cubes 3-4 cm long. Cut the onion into strips. Place butter, meat and onions in a multicooker bowl, add salt, spices and mix. Close the lid. "Menu" button
select the
“MULTICOOK”
.
“t°C”
button, set the temperature to 130°C.
Press the “Set/Timer”
,
“Hour”
and
“Min”
to set the cooking time to 30 minutes.
Press the “Start/Heat”
. 5 minutes before the end of cooking, open the lid, add sour cream and stir. Close the lid. Cook until the end of the program.
RMC-PM4507
Rinse the meat, cut into wide pieces 1.5-2 cm thick, beat to a thickness of 5-8 mm and then cut into cubes 3-4 cm long. Cut the onion into strips. Place butter, meat and onions into the bowl of a multicooker-pressure cooker, add sour cream, salt, spices and mix. Close the lid, set the valve to the “Closed”
.
Set the timer for 18 minutes, cook until the end of the cooking time. Then set the valve to the “Open”
and release steam. Tip: serve with a side dish of boiled potatoes, fried mushrooms and pickled cucumbers
Option 2. Quick recipe for beef stroganoff in a slow cooker
Thanks to the multicooker, the dish is prepared quickly and easily. You only need to prepare the ingredients, and the kitchen assistant will handle the preparation. There is no need to constantly monitor the process.
Ingredients
- creamy butter - ¼ pack;
- 800 g beef tenderloin;
- two onions;
- a mixture of peppers and salt to taste;
- a little vegetable oil;
- two ripe tomatoes;
- 30 g flour or starch;
- a glass of sour cream;
- 50 ml purified water.
How to quickly cook beef stroganoff in a slow cooker
For beef stroganoff, take pulp without veins or films. Rinse the fillet and pat dry with a paper towel. Cut into not too thin slices and beat lightly. Then cut into long strips.
Peel the onions, rinse and cut into rings of medium thickness. Pour vegetable oil into the pan of the device. Turn on the “baking” mode and heat it well. Add a piece of butter. Place onion rings in one layer and fry until golden brown.
Roll the pieces of meat in starch or flour. Place beef on top of onions in a single layer. Fry without closing the lid for a quarter of an hour. Then carefully turn over and season with spices and salt.
Wash the tomatoes, pour boiling water over them and remove the peel. Rub the tomatoes through a fine grater or grind in a blender. Add the resulting mass to the beef and mix. Simmer for another ten minutes. Add sour cream little by little, stirring. Switch the device to the “quenching” mode and cook for a quarter of an hour. Serve with side dish.
Use only fresh or chilled meat for cooking. The calorie content of the dish depends on the fat content of sour cream. If you don't have fresh tomatoes, you can replace them with tomato sauce or juice.
RMC-M4525, RMC-M4526
Rinse the meat, cut into wide pieces 1.5-2 cm thick, beat to a thickness of 5-8 mm and cut into 3-4 cm cubes. Cut the onion into strips. Place butter, meat and onion in a multicooker bowl. Close the lid. "Menu" button
install the
“FRYING”
.
“+/Hour”
and
“-/Min”
buttons, set the cooking time to 15 minutes.
Press the “Start/Cancel”
. 5 minutes before the end of cooking, open the lid, add sour cream, salt, spices and stir. Close the lid and cook until the end of the program, stirring occasionally.
History of Beef Stroganoff
Translated from French, the name stands for “beef Stroganov style.” This is an invented dish that has become widespread since 1871, when it was first published in the cookbook “A Gift for Young Housewives or a Means to Reduce Household Expenses.” Its author, Elena Molokhovets, was severely criticized after the revolution for her expensive recipes and bad attitude towards ordinary people.
And the name itself was given to the dish in honor of the Count from Odessa, Alexander Grigorievich Stroganov (1795-1891), who was a restaurateur and loved meat, but at an advanced age he lost his teeth, and the cooks cooked it so that it was not only tasty, but also soft.
Originally, beef stroganoff was always made from beef, but now it is made from both pork and chicken.
RMC-P350
Rinse the meat, cut into wide pieces 1.5–2 cm thick, beat to a thickness of 0.5–0.8 cm, then cut across the grain into medium strips 3–4 cm long. Cut the onion into small strips. Place butter in the multicooker-pressure cooker bowl, do not close the lid. Set the “FRY/FRY”
, cooking time 10 minutes.
Press the “Start”
.
After the countdown begins, place the meat and onions into the bowl, add salt and spices. Cook with the lid open until the end of the program, stirring occasionally. Click the “Cancel”
.
Place sour cream in the bowl of the multicooker. Close the lid and valve. Set the program “STEW/COLD”
, cooking time 10 minutes.
Click "Start"
. Cook until the end of the program, then open the valve and release the steam.
Option 4. Beef Stroganoff in a slow cooker with cream
Beef stewed in heavy cream turns out especially juicy and tasty. The slow cooker will simmer the meat slowly, making it tender.
Ingredients
- a pinch of freshly ground pepper;
- beef pulp - 800 g;
- kitchen salt to taste;
- vegetable oil;
- cream 33% fat - 300 ml;
- onions - 80 g;
- wheat flour — 30 g.
Step by step recipe
Rinse the young beef pulp, pat dry with a paper towel and cut off the membranes. Cut the meat into small long pieces across the grain. Beat each one lightly.
Peel the onions, cut in half and chop into half rings. Turn on the appliance to the “frying” mode. Pour in the vegetable oil and heat it up. Add the onion and fry, stirring, for about five minutes until golden brown.
Add the beef to the onion, stir and continue frying for another quarter of an hour. Season with pepper, salt and cook for ten minutes. Switch the multicooker to the “stew” mode. Close the lid and simmer for an hour.
Open the cover of the device. Turn on the “frying” program. Set the timer for ten minutes. Sprinkle flour over meat and stir. Pour in the cream and stir again. Simmer until the sauce thickens and turn off.
The meat will be more tender if you lightly beat it first. For flavor, you can add herbs or spices to your taste.
