Pork beef stroganoff in a slow cooker

Pork beef stroganoff in a slow cooker

Ingredients

Pork (loin) – 400 g

Onions – 1 pc. (110 g)

Tomato sauce – 3 tbsp.

Vegetable oil – 5 tbsp.

Ground dark pepper – 1/3 tsp.

• 142 kcal
• 1 hour 40 minutes
• 1 hour 40 minutes

Photo of the finished dish

Step-by-step recipe with photos

To prepare Beef Stroganoff from pork in a slow cooker, first of all you need to take the choice of meat seriously - only sirloin of the highest quality without fat streaks is suitable for this dish. The meat is cut into strips, which are breaded in flour, then fried for a very short time on an onion “pad”, sour cream sauce is added and everything is stewed until the meat pieces are soft.

Prepare the necessary ingredients. Rinse the pork pulp in running water. Peel the onion.

Cut the meat into thin strips, approximately 6 cm long and 1 cm wide, according to your ability.

Chop the onion into half rings.

Pour vegetable oil into the multicooker bowl and place onion half rings on the bottom. Start the “Frying” mode, do not close the lid. In my multicooker, this mode corresponds to 18 minutes and that’s completely enough. Stir the onion a couple of times while frying.

Place the meat sticks in a plastic bag and pour the flour into it. Shake the bag with all its contents vigorously so that the pork pieces are well coated in flour.

At the tenth minute of the current program, place the breaded meat into the multicooker.

Continue to fry, stirring occasionally and without closing the lid, together with the onion until the signal about the end of the program.

Pour water into a bowl, add sour cream, add tomato sauce, salt and pepper. Mix everything until completely homogeneous.

Pour the prepared tomato mixture into the multicooker bowl with the meat. Start the new “Stew” mode and cook pork stroganoff in a slow cooker for 40 minutes, with the lid closed. Wait for the device to signal that the dish is ready.

Place the finished meat on plates and serve immediately with your favorite side dish, for example spaghetti.

Beef Stroganoff in a slow cooker

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

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Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 30 minutes

Step-by-step production

Step 1:

Necessary products. The beef must be young and red in color.

Step 2:

Pour oil into the multicooker bowl and turn on the Fry mode, 160 degrees, for 30 minutes. Chop the onion into strips, put it in a bowl, and stir. close the lid. Cook for 10 minutes.

Step 3:

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

Step 4:

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

Step 5:

Then add flour and mix.

Step 6:

Add sour cream, salt and spices.

Step 7:

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

Step 8:

After the signal we leave it on Heating.

Step 9:

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 arose at the end of the 19th century and was named after Count Alexander Grigorievich Stroganov, the Governor-General of Novorossiya, who lived in Odessa.

As a wealthy and childless person, 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 (naturally, not by Stroganov himself, but by one of his cooks): small pieces of meat, fried, but with sauce. At the same time, the sauce was not served separately, in French, like Russian gravy.

The dish was immediately appreciated by Odessa residents and introduced into wide Russian circulation. They obviously gave it the title.

Beef Stroganoff in a slow cooker

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

Let's take V.V. Pokhlebkin's version as a base. This beef stroganoff recipe is for ordinary multi-cookers, in which you can open the lid at every minute of cooking.

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

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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)

Manufacturing:

The usual meat for beef stroganoff is beef or veal, but you can also take the meat of other animals that you want or have in stock (for example, pork or big game).

It is better 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. The option is also possible without tomatoes at all, then it would be very appropriate to prepare a side dish with tomatoes. For example, at the end of making fried or stewed potatoes, add tomato slices or tomato sauce.

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

It is recommended to first cut the meat for beef stroganoff into layers about 1 cm wide, lightly beat them, and then cut them into cubes across the grain. Depending on the toughness of the meat, i.e. if it is quite soft and literally cooks perfectly during a long stewing process in a 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).
This can be done comfortably by placing pieces of beef in a regular plastic bag with flour or starch and shaking so that they are moderately coated with breading. Your hands don’t get dirty and there’s no excessive amount of breading sticking 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 extinguishing mode is immediately set.
Pour vegetable oil into the bottom of the multicooker bowl. Add chopped onion, lightly salt and simmer for 5 minutes with repeated stirring.

Then place the pieces of meat on the onion, stir after about 5 minutes and simmer everything together for another 5 minutes. The heating of the multicooker is lower, so all the steps take longer compared to making it in a frying pan on the stove. If desired, add crushed garlic cloves 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 is indicated here, i.e. actually average so that all pieces of meat are in it. If you want to get meat with a huge amount of sauce, i.e. in fact, a tasty, rich, fragrant sour cream sauce for a side dish, then increase the amount of ingredients by one and a half, and if desired, twice!

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 a couple of times and decide whether it will be necessary to add, for example, water or broth.

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

The following side dishes are harmoniously mixed with beef stroganoff: various types of pasta, buckwheat, almost any rice, cooked fluffy, pearl barley, bulgur, couscous, stewed beans, canned beans or bean puree made from them (puree from snow-white beans is more appetizing in appearance), stewed, fried or steamed potatoes, also mashed potatoes or mashed assorted vegetables.

Beef Stroganoff cooked in a slow cooker is virtually no different from regular beef Stroganoff.
Add salt to the finished beef stroganoff to taste. Beef Stroganoff is served only hot, and it is not recommended to reheat it, therefore multicookers have an advantage over other methods in that after finishing the production programs, it is possible to throw the dish in the volumetric or 3D “Keep Warm” mode.

Beef Stroganoff in a slow cooker - beef with sour cream

Beef Stroganoff is a common and very tasty beef dish. Quite satisfying, it appears with enviable consistency on the tables of people with different levels of income, so it is simply mixed with any side dishes and salads.

In addition, even a novice housewife can cook beef stroganoff. Especially if you use a slow cooker.

Since stew in a slow cooker turns out amazing, it’s reasonable to imagine that beef stroganoff should be cooked specifically in a slow cooker in the “Stew” . For beef stroganoff, cut beef of good quality is used.

Meat recipe: “Beef Stroganoff in a slow cooker (beef with sour cream)”

• 700 g beef (cuts)
• 1 cup sour cream 20% fat
• 1 multi glass of water
• 2 onions
• 1 tbsp. flour
• 2 tbsp. vegetable oil
• 100 g fresh herbs (dill, parsley)
• salt and spices to taste

Manufacturing step by step:

1. Wash the beef, cut it into portions (like chops) and carefully beat it with a kitchen hammer.

2. Now cut the beaten meat into small cubes, sprinkle with salt and ground pepper (1-2 pinches for the indicated amount of meat).

3. Pour vegetable oil into the multicooker bowl. Peel and cut the onion into thin half rings, fry it in the “Baking” for 10 minutes. Be sure to stir and fry with the lid open.

4. Add the prepared meat to the bowl. Fry for another 10 minutes, stirring constantly.

5. Along with frying the meat, prepare the braising sauce. Dilute the sour cream with water, add flour, a pinch of salt and pepper. Stir until the lumps are completely dissolved.

6. Pour sour cream sauce over the fried pieces of meat with onions. Close the multicooker lid and turn on the “Stew” for 1 hour. If the beef, let's put it this way, is not very young, then you can create a longer cycle. You can safely simmer the meat for 80-90 minutes.

7. While the beef stroganoff is cooking, wash, dry and finely chop the fresh herbs. Sprinkle it over the dish when serving. It will turn out very beautiful, tasty and healthy!

If you try beef stroganoff cooked in a slow cooker at least once, you will simply forget about other cooking methods.

Bon appetit and a hearty lunch! 🙂