Slow Cooker Beef Stroganoff: Easy and Tender

The most tender stew for every day — tasty and simple! You will spend at most half an hour on beef stroganoff in a slow cooker — the rest of the time the equipment will work for you. The meat turns out unusually juicy, soft, aromatic, and soaks well in the sauce. Serve it with a side dish, bread.
cook time: 2h
Owen Truitt
Slow Cooker Beef Stroganoff: Easy and Tender

Nutrition Facts (per serving)

176
Calories
15g
Fat
3g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Fillet of beef 600 g
Onion 1 pc
Corn starch 1 tbsp
Bay leaf 1 pc
Vegetable oil 1 tbsp
Tomato paste 1 tbsp
Ground black pepper to taste
Salt to taste

Sauce:

Sour cream 200 g
Water 80 ml

Recipe instructions

Step 1

Step 1
How to make delicious beef stroganoff in a slow cooker? Very simple. To begin, prepare the necessary ingredients according to the list. Beef is needed without bones, only the flesh without veins, connective films and cartilage. If you use frozen meat, you must first defrost it properly on the bottom shelf of the refrigerator. In addition to these spices, you can use your own to taste, for example, a mixture of spices for meat is suitable.

Step 2

Step 2
Wash the meat. Be sure to dry it with a paper towel, otherwise excess moisture will prevent it from frying — it will stew. Cut into cubes approximately 5x1 cm in size.

Step 3

Step 3
Roll the beef pieces in starch. To make it faster and more convenient, place the meat in a plastic bag and add cornstarch or flour.

Step 4

Step 4
Tie the bag and shake so that the meat is evenly covered with starch on all sides. You can skip this step and instead of adding starch to the meat, you can add it to the sour cream sauce. The result will still be approximately the same.

Step 5

Step 5
Peel the onion and cut into half rings.

Step 6

Step 6
Now immediately prepare the sour cream sauce. You can use sour cream of any fat content. I have 20%. Combine cold sour cream with water and stir until smooth. Water will prevent the sour cream from curdling into flakes during stewing.

Step 7

Step 7
Set the multicooker to the “Frying” mode for 20 minutes. You can immediately set the main mode “Quenching” for 1.5 hours. But I prefer frying, because the temperature in this mode is higher and it better meets the requirement to get a golden brown crust on the meat.

Step 8

Step 8
Pour vegetable oil into the bowl and wait a minute for it to heat up. Then add the onion. Lightly salt it and simmer, stirring occasionally, for about 5 minutes until golden brown.

Step 9

Step 9
Add the meat in starch to the onion and stir. Simmer everything together for 10 minutes, stirring occasionally.

Step 10

Step 10
At the end, add salt and pepper, add bay leaf and mix again. It is advisable to salt the beef at the very end of frying, when it is already covered with a crust. If you add salt at the beginning, the meat will release a lot of juice, which we, on the contrary, need to keep inside the pieces.

Step 11

Step 11
Add tomato paste, stir and fry everything together for another 2-3 minutes. Before adding sour cream, turn off the multicooker and wait until the intense boiling stops. This will also prevent the sour cream from immediately curdling due to a sharp temperature change.

Step 12

Step 12
Pour sour cream sauce into the meat and stir. If you want a lot of sauce, add more boiling water as needed.

Step 13

Step 13
Program the multicooker to “Stew” mode for 1 hour 20 minutes. If you initially cooked on the “Stew” mode, continue cooking on it. Simmer, covered, stirring occasionally, until the beef is tender. The exact time depends on the meat itself and the features of your multicooker. At the end, add salt to the dish if necessary.

Step 14

Step 14
Serve the finished beef stroganoff with any side dish. I served it with pasta. Bon appetit!

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