Secrets and Beef Stroganoff cooking technique in a beef slow cooker

Just as the basics in world culinary are attributed to the Tatar cuisine, beef stroganoff is recognized exclusively as “Russian national” food. Although in reality the dish has nothing to do with Russian national cuisine. The appearance of his humanity is most likely due to the French chef Andre Dupont (most likely, because history has not preserved accurate information on this subject).

Dish history

A talented French culinary specialist worked as the personal cook of Count Alexander Stroganov. And he, in turn, was a big fan of "open tables." The latter were an unusual and vivid phenomenon in the life of large cities of Russia at the end of the 19th century. Any person could come to the open table absolutely free and completely free. 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 in stroganovskim, was designed specifically for such events, combining the canons of French cuisine (pre-frying meat and serving it with sauce) and Russian (serving meat with gravy customary in Russia).

There is also a less charming story of Beef Stroganoff. According to her, the richest count had too few teeth left for old age, because of which he had to cook the softest foods. And the beef in Stroganov’s style was not only very tasty, but also so soft.

Cooking secrets

Today we can enjoy this wonderful dish for one more significant reason. It is prepared extremely simply, especially if we use modern household appliances. So, to cook beef stroganoff in a slow cooker, you will have to spend no more than 10 minutes on the preparation and about an hour on the cooking process. But you need to consider several secrets of this dish.

1. Choose meat carefully. Beef flesh is perfect, but not any, but a tenderloin, edge or kidney meat.
2. Remove all streaks from itto get even softness and consistency.
3. Always beat meat! This is the most important principle of cooking. You can do this with a piece, or you can divide the piece into 4-5 parts and repel each.
4. The size of slices of meat for beef in a Stroganov style in a slow cooker matters. Cut them into long sticks, a thickness of not more than 0.5 cm.
5. Cut meat should be strictly across the fibers. With this technology, you can save maximum juice in it.
6. Before frying, pieces of meat should be breaded in flour. It is needed not to make the sauce thick, but to create a crust on the slices themselves.
7. Roasting technology is another important secret of the dish. The meat should be laid on a pillow of onion and fry for a minimum of time. It is necessary that it does not come into contact with a metal bowl during the frying process.
8. To cook perfect beef stroganoff in a slow cooker, we don’t need to get a golden crust on meat. The pieces should turn brown, become “varnished”. Once this has happened, you can add the sauce to them.
9. To prepare the sauce, you can use the ingredients in different proportions, but there should always be more sour cream. It is sometimes recommended to add Madeira when stewing, but these are already variations of other cuisines of the world.

Cooking Technique in a Multicooker

So, it's time to cook beef stroganoff, a recipe with a photo in a slow cooker on our website will help you avoid mistakes. Let's get started!

Take:

• beef - 0.5 kg of the best tenderloin;
• onions - 2 large heads;
• tomatoes - 2 pieces or 2 tbsp. tablespoons of tomato paste;
• sour cream - 200 g;
• butter - 50 g;
• olive oil - 3 tablespoons;
• black pepper, bay leaf, salt.

1. Rinse the tenderloin, remove the films from it, for convenience you can divide the piece into parts.
2. Beat the pieces well and then cut into narrow sticks about 6 cm long.
3. Peel and chop the onions with medium-thick rings.
4. Add vegetable oil to the slow cooker, turn on the “baking” mode. When the oil warms up, put the cream to it, and then lay the bottom onion. It is necessary to distribute it evenly over the bowl so that there are no gaps. Close the lid and cook it until it turns golden.
5. Pieces of meat breaded in flour, put on a pillow of onion, do not mix! With the lid open in this form, they should be stewed for about 15 minutes.
6. Add black pepper (until we salt the dish), wait until the liquid evaporates from the meat, but do not allow the formation of a fried crust.
7. Remove the peel from the tomato, chop it with a knife or a blender. Pour into the meat and mix, and only now salt.
8. Then put the sour cream and mix again. With the lid closed in the quenching mode, cook for 15 minutes.
9. After turning off the multicooker, put a couple of bay leaves in the bowl, which should be removed before serving.

This is how a very tasty and tender dish is quickly prepared, which was appreciated by the Russian elite back in the 19th century. It’s much easier for us to make beef stroganoff with our culinary helpers!

Other Beef Recipes