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Beef stroganoff in a slow cooker. How to cook beef stroganoff in a slow cooker with pork and beef Beef stroganoff simple recipe in a slow cooker

10.05.2024

Cooking time - 30 minutes.

A multicooker is a multifunctional kitchen appliance with which you can prepare a wide variety of dishes. Even complex recipes are easily brought to life thanks to modern multicookers. This is especially true for devices from Redmond.

Do you want to make delicious, juicy and aromatic beef stroganoff? The Redmond multicooker will help you here too. You can use any device with the same success with the “Multi-cook” or “Stew” program. They are available in many models. For example, one of them is the Redmond RMC-M60.

Ingredients for cooking beef stroganoff in a Redmond slow cooker

  • Beef tenderloin - 300 grams.
  • Sour cream 20% fat - 400 grams.
  • Onions - 120 grams.
  • Butter - 30 grams.
  • Salt, spices - to taste.

Method for preparing beef stroganoff in a Redmond multicooker

1) First, wash the meat and cut it into wide pieces. The optimal thickness of each piece is 1.5-2 centimeters.

2) Beat the meat to a thickness of 5-8 millimeters, then cut it into cubes 3-4 centimeters long.

3) Next, cut the onion into strips.

4) Place butter, meat, onions in the bowl of the Redmond multicooker, then add salt and spices. Then mix everything.

5) Close the multicooker lid, press the “Menu” button and select the “Multicook” mode (or “Stewing” for some device models). We set the temperature at 130 degrees, and the time at 30 minutes.

6) Press the “Start” button to start the cooking process. 5 minutes before the end of the program, open the multicooker lid, add sour cream and stir. Then close the lid and cook for the remaining 5 minutes.

The multicooker can truly be called a miracle saucepan: it stews, boils, fries, bakes, simmers. One device replaces many pots, pans, saucepans and other utensils. At the same time, there is no need to wash mountains of dishes and scrub greasy stains from the stove.

Another advantage of cooking in a slow cooker is that some dishes cooked in it simply cannot be repeated on a regular burner. This is especially true for meat dishes. With prolonged simmering, any meat turns out to be very soft and tender, so much so that you don’t even have to chew.

Let's look at several recipes for the most tender meat, and more specifically, cooking beef stroganoff in a Redmond multicooker.

Beef Stroganoff

This dish is very popular both in Russia and abroad. Translated from French, beef Stroganoff means “Stroganoff-style meat.” And although the cooking technology in a slow cooker is slightly different from the well-known classic recipe, beef stroganoff cooked in a slow cooker turns out very juicy, tasty and soft.

Let's consider the most interesting and popular recipes - from beef, pork and liver.

Products you will need:

  • Lean beef tenderloin - 1-1.2 kg.
  • Large onions - 1 pc.
  • Sour cream 20% fat - 300 ml.
  • Glass of water.
  • Two spoons of flour.
  • Vegetable and butter.
  • Spices, salt.

Preparation:

Making beef stroganoff in a slow cooker is absolutely easy. Follow the detailed instructions and you will succeed.

1. Wash the beef and cut into small strips across the grain. Lightly beat the pieces.

2. Place the meat in a multi-cooker bowl, add a little vegetable oil, fry, setting the “Baking” mode for 20 minutes. Don't forget to stir so that all sides brown equally.

3. After the time has passed, salt and pepper the beef, fill it with water and simmer in the “Stew” mode for 1 hour 10 minutes.

4. At this time, start frying. To do this, peel the onion, chop it not very coarsely and saute it in a small amount of butter, add a little flour to the vegetable, fry everything until golden brown.

5. Transfer the sauteed onions to the meat, add sour cream, spices if necessary, and cook in the same mode for another 30 minutes.

Recipe for beef stroganoff in a slow cooker from pork

And although in the classic recipe this dish is prepared only from beef, pork turns out no worse, and maybe even better. It is much juicier and more tender, and requires less cooking time.

Required ingredients:

  • A kilogram of pork.
  • A glass of sour cream.
  • Half a glass of tomato paste.
  • Two medium onions.
  • Half a glass of water.
  • A little flour.
  • Seasonings.

Recipe instructions:

Beef stroganoff in a slow cooker from pork is prepared according to the same principle as from beef, but a little faster.

1. Wash the meat and cut into small pieces of 1.5 cm. Beat them and then cut into thin long strips.

2. Fry finely chopped onion in a frying pan, adding 2-3 tbsp. l. flour.

3. Melt some butter in a multicooker bowl, add the prepared pork, and set the “Baking” mode for 15 minutes.

4. Add sour cream, tomato paste, fried onions, half a glass of water and spices to the meat. Stir everything thoroughly. Set the “Baking” mode for another 10 minutes.

Liver beef stroganoff

Beef stroganoff in a slow cooker, made from liver, seems like a completely unusual dish. But you will definitely like the taste of simmering liver.

Products:

  • Beef liver - 0.5 kg.
  • Two small onions.
  • A couple of spoons of flour.
  • A glass of cream.
  • Half a glass of sour cream.
  • A quarter stick of butter.
  • Salt.

Cooking process:

1. First, prepare the liver - rinse, remove veins and film.

2. Cut it into long, narrow pieces.

3. Peel the onion and cut it into half rings.

4. Heat the multicooker bowl on the “Baking” mode, lay out the liver and, stirring constantly, quickly fry it on all sides, then add softened or cut into pieces butter. Stir.

5. When the butter is melted, add the chopped onion. Fry for 10 minutes.

6. Add the remaining ingredients - flour, salt, cream and sour cream, you can add your favorite seasonings. Stir everything thoroughly and simmer the beef stroganoff on the “Stew” mode for 25 minutes.

Here are some simple recipes for making beef stroganoff in a slow cooker. Anything will suit this dish as a side dish - mashed potatoes, rice, buckwheat, pasta, stewed vegetables. Choose according to your taste and enjoy an excellent lunch or dinner.

Bon appetit.

Just as the basics in world cooking are classified as Tatar cuisine, beef Stroganoff is recognized exclusively as “Russian national” food. Although in fact the dish has nothing to do with national Russian cuisine. Humanity most likely owes its appearance to the French chef Andre Dupont (most likely, because history has not preserved accurate information on this matter).

History of the dish

The talented French culinary specialist worked as the personal chef of Count Alexander Stroganov. And he, in turn, was a big fan of “open tables”. The latter were an unusual and striking phenomenon in the life of large Russian cities at the end of the 19th century. Anyone could come to the open table absolutely freely and completely free of charge. 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 stroganoff, was developed specifically for such events, combining the canons of French cuisine (pre-frying meat and serving it to the table with sauce) and Russian (serving meat with the usual gravy in Rus').

There is also a less charming story behind the origins of beef stroganoff. According to her, the richest count had too few teeth left in his old age, which is why he had to cook the softest food. And the beef Stroganoff turned out to be not only very tasty, but also so soft.

Cooking secrets

Today we can enjoy this wonderful dish for another significant reason. It is extremely easy to prepare, 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 preparation and about an hour on the cooking process itself. But you need to take into account several secrets of this dish.

  1. Choose your meat carefully. Beef pulp is perfect, but not any, but tenderloin, edge or kidney meat.
  2. Remove all veins from it to obtain uniform softness and desired consistency.
  3. Always pound the meat! This is the most important principle of cooking. You can do this in a piece, or you can divide the piece into 4-5 parts and beat each one.
  4. The size of the pieces of meat for beef Stroganoff in a slow cooker matters. Cut them into long pieces, no more than 0.5 cm thick.
  5. The meat should be cut strictly across the grain.. With this technology you will be able to retain maximum juice in it.
  6. Before frying, pieces of meat should be breaded in flour. It is needed not to thicken the sauce, but to create a crust on the pieces themselves.
  7. Roasting technology is another important secret of the dish. The meat should be placed on a bed of onions and fried for a minimum of time. It is necessary that it does not come into contact with the metal bowl during the frying process.
  8. To prepare perfect beef stroganoff in a slow cooker, we don't need to get a golden crust on the meat. The pieces should turn brown and become “varnished”. Once this has happened, you can add sauce to them.
  9. To prepare the sauce, you can use ingredients in different proportions, but there should always be more sour cream. Sometimes it is recommended to add Madeira when stewing, but these are already variations of other cuisines of the world.

Multicooker cooking technique

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;
  • onion - 2 large heads;
  • tomatoes - 2 pieces or 2 tbsp. spoons 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 pieces about 6 cm long.
  3. Peel the onion and cut into rings of medium thickness.
  4. Add vegetable oil to the multicooker and turn on the “baking” mode. When the oil is hot, add butter to it, and then cover the bottom with onions. It is necessary to distribute it evenly over the bowl so that there are no gaps left. Close the lid and cook it until it turns golden.
  5. Bread the meat pieces in flour, place on a bed of onions, do not stir! With the lid open, they should simmer for about 15 minutes.
  6. Add black pepper (we do not add salt to the dish yet), wait until the liquid has evaporated from the meat, but do not allow a fried crust to form.
  7. Peel the tomatoes and chop with a knife or blender. Pour into the meat and stir, and only now add salt.
  8. Immediately add sour cream and mix again. With the lid closed, cook in the “stew” mode for 15 minutes.
  9. After turning off the multicooker, place a couple of bay leaves in the bowl, which should be removed before serving.

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

Beef Stroganoff in a slow cooker(beef Stroganoff) is a famous dish in Russian cuisine, which is prepared from finely chopped pieces of beef, seasoned with hot sour cream sauce. Beef in a slow cooker turns out surprisingly juicy and soft, you will probably love this meat after you cook beef stroganoff in a slow cooker.

When a chef has a piece of meat in front of him, a lot of options for its preparation probably fly through his head. It could be any dish. But what if you are not an expert in this matter? Do you get completely lost when you see a piece of meat? Then we are in a hurry to help you. Today we bring to your attention a master class on cooking beef stroganoff in a slow cooker. Interesting? Then he boldly gets to work.

Beef Stroganoff is a simple and very tasty beef dish. Quite satisfying, it appears with enviable consistency on the tables of people with different levels of income, because it is easily combined with any side dishes and salads.

Since stew in a slow cooker turns out excellent, it is logical to assume that beef stroganoff should be cooked in a slow cooker in the mode "Quenching". For beef stroganoff, good quality beef tenderloin is used.

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

Ingredients:

  • 700 g beef (tenderloin)
  • 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

Cooking step by step:

  1. Wash the beef tenderloin, cut it into portions (like chops) and pound it thoroughly with a kitchen hammer.
  2. Now cut the beaten meat into small cubes, sprinkle with salt and ground pepper (1-2 pinches for the specified amount of meat).
  3. Pour vegetable oil into the multicooker bowl. Peel and cut the onion into thin half rings, fry it in "Bakery" within 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, remembering to stir.
  5. While frying the meat, prepare the stewing sauce. Dilute the sour cream with water, add flour, a pinch of salt and pepper. Stir until lumps are completely dissolved.
  6. Pour sour cream sauce over fried pieces of meat with onions. Close the multicooker lid, turn on the mode "Quenching" for 1 hour. If the beef, let’s say, is not very young, then you can make the cycle longer. 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!

Beef Stroganoff in a slow cooker

Products that will be useful to us for preparing beef stroganoff:

  • beef or pork - half a kilogram;
  • large onion
  • white flour - spoon
  • sour cream or cream - a glass
  • tomatoes;
  • bay leaf, sour cream;
  • spices
  • olive or sunflower oil

How to make beef stroganoff in a slow cooker:

  1. Finely chop the onion, peeled and washed under cool running water.
  2. Pour sunflower oil into the multicooker bowl and add the onions.
  3. We perform the same actions with meat as when preparing chops. We divide the pieces of meat into several pieces and cut strips from these pieces. If the strips turn out to be very thick, you can beat them slightly with a kitchen hammer.
  4. As soon as the onion is slightly browned, add the chopped meat, sprinkled with pepper and salt. Fry on the “fry” program for 4-7 minutes, do not close the lid.
  5. Then add the sifted flour, mix everything well and fry together again.
  6. Let's add sour cream.
  7. Grate the tomatoes or simply add a spoonful of tomato paste.
  8. Add tomatoes to the bowl.
  9. Simmer for a couple of minutes, close the lid.

Cook with pleasure!!!

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:

  1. Chop the onion, peeled and washed under cold running water.
  2. Let's put it in a container for cooking in a multicooker. Fry it with two tablespoons of vegetable oil.
  3. 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.
  4. 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.
  5. Then sprinkle the meat with flour, stir and fry again for 2-3 minutes.
  6. Then add sour cream to all the products in the container, fry and simmer for another 2-3 minutes.
  7. Meanwhile, grate the tomatoes, which we washed in advance under cold running water.
  8. Let's add a tomato to the whole dish in the multicooker container.
  9. Simmer for another 3 minutes. The dish is ready! This dish goes well with potatoes. Bon appetit!

Beef stroganoff recipe in a slow cooker

Ingredients:

  • 500 gr. beef (loin)
  • 2 pcs. Luke
  • 100 gr. sour cream
  • 2 teaspoons tomato paste
  • 1 tablespoon flour
  • 2 tablespoons vegetable oil
  • 30 gr. butter
  • pepper, salt to taste

Recipe for beef stroganoff in a slow cooker:

  1. Cut the beef into slices 2 cm thick across the grain, beat to a thickness of 0.5 cm. Then cut the beaten slices into strips about 3 cm long.
  2. Cut the onion into small cubes.
  3. Fry the meat with onions in a mixture of vegetable and butter in the “Frying” mode. Sprinkle with flour, pepper and salt. Add sour cream and tomato paste.
  4. Cook in the “Stew” mode for 1 hour. Read more:
  5. Beef Stroganoff is ready in the slow cooker. Bon appetit!

Beef Stroganoff in a slow cooker - recipe with beef

Set of products for preparing beef stroganoff:

  • beef – 500 g,
  • onion - 2 heads,
  • flour – 1 tbsp,
  • sour cream – 2 tbsp.,
  • salt,
  • black hot pepper,
  • vegetable oil – 1 tbsp.,
  • champignons – 10 pcs.

Step-by-step instructions for preparing the dish “Beef Stroganoff in a slow cooker”:

  1. If you already have fresh, soft pink beef, preferably veal, then wash it thoroughly and clean it of veins and fat. The piece of beef tenderloin prepared in this way is cut into large steaks, and the cutting is done across the fibers that make up the structure of the meat. After this, use a special meat hammer to beat each piece of meat on both sides, and then cut into strips.
  2. We peel the onion and chop it quite finely, after that we put it together with strips of minced meat in the multicooker bowl, add vegetable oil and by successively pressing the “program selection” button located on the REDMOND multicooker panel, set the “baking” mode. Thanks to the closed volume in which beef stroganoff is cooked in a slow cooker, the dish turns out simply fantastically tasty. The one hour time provided by this program by default is just right for us, so we do not adjust it, but immediately launch the program by pressing the “start” button.
  3. Half an hour after the start of the program, open the lid of the multicooker, add salt and pepper and close the lid again. After the end of the program, which will be notified by a sound signal, open the multicooker and add flour to the ingredients being prepared, close the multicooker and switch to the “frying” mode, setting the time to ten minutes.
  4. At the end of the “frying” program, open the multicooker lid, add sour cream, washed and coarsely chopped champignons and, once again, change the program, press the “stew” button, cook for another half hour.
  5. After the beep, place the finished dish, beef stroganoff in a slow cooker on a common dish or place it on portioned plates and serve hot, bon appetit!

Beef Stroganoff is an amazing dish that can be attributed to both Russian and French cuisine. The name itself implies its internationality: translated from French, “beef Stroganoff” literally means “beef Stroganoff style.” This dish can be proudly served at the holiday table, and it will add a touch of celebration to everyday life. Cooking beef stroganoff in a slow cooker does not take much time: 15 minutes to prepare the ingredients and about an hour directly to the cooking process. Interestingly, over time, beef stroganoff has become a household word, so now you can often see recipes for this dish not only from beef, but also from pork, chicken, liver and even seafood.

Beef Stroganoff is an incredibly tasty dish, but many people refuse to cook it because they fear that the meat will be stringy and tough. To prevent this from happening, you need to know and apply a few simple tricks. It is also important to note that this dish consists of 2 parts: meat and sauce. And each of these components also has its own subtleties of preparation.

  1. So, you need to approach the choice of beef very carefully. The wrong piece can ruin this delicate dish. For beef stroganoff in a slow cooker, beef pulp is perfect: tenderloin, edge or kidney part.
  2. Before you start cooking, be sure to remove all the veins so that the meat does not become tough and it is easier to beat.
  3. When it comes to tenderizing beef, different cooks recommend different things. Some people believe that if you use tenderloin for beef stroganoff in a slow cooker, then you shouldn’t beat it. This part is the most tender and should not become rough. But most still agree that beef should always be beaten, but not too much. Moreover, this can be done both with a whole piece and with already cut pieces.
  4. Next, the beef needs to be cut into thin long pieces. It is important to do this across the grain. The length of the bars may vary, but the thickness is approximately 0.5 cm.
  5. Another important point: before frying, pieces of meat must be dipped in flour. The pieces should be completely covered with flour so that there is not a single wet spot left. After breading, fry the beef immediately without delay.
  6. A few words about the process of frying beef. The meat should not come into contact with the multicooker dishes, so it is recommended to place it on a “cushion” of onions. Fry for 2-3 minutes on each side. As a result, the pieces should become golden, as if covered with “varnish,” but not brown. After this, you can safely add the sauce.
  7. The sauce is usually prepared on the basis of sour cream with the addition of tomato paste. But there should definitely always be more sour cream.
  8. You can season beef stroganoff in a slow cooker only with salt and ground black pepper.
  9. Braising time - from 15 minutes to 1 hour: it all depends on the quality of the beef you use.
  10. Serve beef stroganoff only hot. You can serve anything as a side dish, but the classic is the one with fried potatoes and tomato slices.

Classic recipe for beef stroganoff in a slow cooker

This recipe is considered a classic and will not leave indifferent even those who do not like beef. This slow cooker version of beef stroganoff is so tender that it just melts in your mouth.

For beef stroganoff in a slow cooker, take the following products:

  • beef - 0.5 kg;
  • onions - 2 pcs;
  • tomatoes - 2 pcs or 2 tbsp. tomato paste;
  • sour cream - 200 g;
  • butter - 50 g;
  • olive oil - 3 tbsp;
  • ground black pepper, bay leaf, salt - to taste.

Operating procedure:

  1. Prepare the beef: first wash it thoroughly, dry it, cut off all the membranes.
  2. Then there may be 2 options: either cut the meat into long narrow pieces and then beat it, or, conversely, first beat the piece well and then cut it into cubes.
  3. Cut the peeled onion into rings, but not too thin.
  4. Pour olive oil into the multicooker bowl and activate the “Baking” mode. Place butter in the heated oil (it will make the beef soft and aromatic).
  5. After this, carefully place the onion rings. It is important to distribute the onion clearly over the entire surface of the bowl in one layer. Simmer the onion until golden brown with the lid closed. This process will only take a couple of minutes. It is important to “seal” the onion so that it does not impart its flavor to the pieces of beef when frying.
  6. Next, the beef needs to be breaded in flour. You can do this in the usual way - just roll it. Or you can pour flour into a regular plastic bag, and then send the meat there. Shake the bags a couple of times and you're done!
  7. Then place the meat in the multicooker bowl, but place it in one layer. Cook with the lid open for about 15 minutes. You can turn it over, but very carefully. During this time, almost all the liquid should evaporate from the bowl. Next, sprinkle the beef pieces with salt and pepper.
  8. In the meantime, peel the tomatoes and grate them on a fine grater or simply blend them with a blender. Add this entire mass to the meat and add salt again.
  9. After that, it's time for sour cream. Important: sour cream should be added in small portions, stirring.
  10. Beef stroganoff takes about 15 minutes to cook (if you chose tenderloin for cooking) - in the “Stew” mode.
  11. Place the bay leaf in the slow cooker after cooking is complete. But before serving, it must be removed.

Interesting fact! Beef Stroganoff is not the national dish of any nation. This is a synthesis of French and Russian cuisines. It was prepared for the first time in the late 90s. XIX century, and at the beginning of the XX century, the classic recipe for beef stroganoff was included in cookbooks.
Beef Stroganoff received its name in honor of Count A.G. Stroganov (1795-1891). The count served as governor general. After his resignation, he was elected an honorary citizen of Odessa. Being a wealthy man, Count Stroganov held an “open table” in the city. What it is? In simple words, this meant that any decently dressed and educated person could come to the count for lunch. Just for such a table, one of Stroganov’s chefs came up with a beef stroganoff dish.

Pork stroganoff with mushrooms in a slow cooker

Adding mushrooms to any slow cooker beef stroganoff recipe will make its taste more interesting and rich. But mushrooms will look best with pork.

To prepare pork stroganoff with mushrooms in a slow cooker, you will need the following ingredients:

  • pork (preferably tenderloin) - 0.5 kg;
  • champignons - 200 g;
  • onion - 1 piece;
  • vegetable oil - 3 tbsp;
  • sour cream - 3 tbsp;
  • cream - 100 ml;
  • flour - 2 tbsp;
  • salt, pepper - to taste.

Operating procedure:

  1. Wash the pork, be sure to dry it, cut into long and thin pieces, and then pound through film.
  2. Peel the champignons if necessary and cut into not too thin slices (the thickness is slightly less than that of pork).
  3. Cut the peeled onion into half rings approximately the same thickness as the mushrooms.
  4. Next, turn on the “Fry” mode in the multicooker, pour vegetable oil into the bowl. Add the onion there and fry until transparent.
  5. As soon as the onions begin to brown, immediately throw the chopped mushrooms into the bowl. Cook for 10 to 15 minutes with the lid open. The next stage should be started only after almost all the liquid has evaporated.
  6. Then add the pork, previously breaded in flour, to the onion-mushroom mixture. Fry for 10 minutes.
  7. Next, pour in the cream and stir quickly. Add salt and pepper to taste, and then add sour cream.
  8. Beef stroganoff is prepared in a multicooker in the “Multi-cook” mode (at 120 C) for about 30 minutes. You can do more if you are afraid that the meat will be too tough.

Liver beef stroganoff in a slow cooker

Liver is a very delicate product. Cooking it in a slow cooker is a pleasure, as the result will always be excellent. And especially if you make beef stroganoff from liver.

So, for such an unusual dish as liver beef stroganoff in a slow cooker you need to take:

  • liver (any) - 800 g;
  • sour cream - 200 g;
  • butter - 50 g;
  • onion - 1 piece;
  • flour - 1 tbsp;
  • sugar - 1/2 tbsp;
  • salt, pepper - to taste.

Operating procedure:

  1. Prepare the liver for work in accordance with its type. Remove films and veins from pork and beef, and simply cut off the veins from chicken. Cut the beef and pork liver into thin slices, but you just need to cut the chicken liver randomly, but so that the pieces are almost the same.
  2. Next, sprinkle the liver with sugar, salt and pepper - the combination of these spices will make the dish original.
  3. Prepare the onion in the same way as in previous recipes.
  4. Then the slightly dried liver should be placed in the multicooker bowl and turn on the “Frying” mode. Stirring constantly, fry the liver for about 5 minutes, then add butter and onion. Cook, stirring constantly, for about 5-7 minutes.
  5. Add flour to the multicooker bowl when the onion becomes transparent. Stir and cook for a couple of minutes.
  6. Then gradually pour sour cream into the liver, close the lid and cook for 15 minutes in the “Stew” mode. By the way, if the mixture seems too thick to you, you can add a little boiled warm water.

Chicken Stroganoff in a slow cooker

The taste of beef stroganoff made from chicken in a slow cooker is very delicate, but unusual for those who have only tried a beef dish. But still, if you are a “fan” of chicken, then this recipe will not leave you indifferent.

To prepare chicken stroganoff in a slow cooker, take:

  • chicken fillet - 400 g;
  • champignons - 250 g;
  • cream (15% fat) - 200 ml;
  • butter - 30 g;
  • onions - 2 pcs;
  • garlic - 2 cloves;
  • flour - 1 tbsp;
  • soy sauce - 1 tbsp;
  • vegetable oil - 1 tbsp.

Operating procedure:

  1. Wash the chicken fillet, dry it very thoroughly, and then cut into strips 1-1.5 cm thick.
  2. Chop the onion into half rings, preferably very thinly. Just chop the garlic (it’s better not to use a garlic press, but do it with a sharp knife). Finely chop the mushrooms into slices.
  3. Turn on the multicooker to the “Fry” mode, add vegetable oil, melt a little and add butter. Fry the onion and garlic in this mixture of oils for just a couple of minutes.
  4. Immediately after this, place the chicken in the bowl and fry until golden brown (the fillet should be covered with a thin crust).
  5. Then add the mushrooms to the slow cooker, stir quickly and pour in the soy sauce. After 2 minutes, add flour, and after another 2-3 minutes, add cream. Then close the multicooker lid and cook in the “Stew” mode for 10 minutes.

Squid beef stroganoff in a slow cooker

This is a very unusual recipe, but seafood lovers should enjoy it. By the way, this dish is prepared incredibly quickly, which will appeal to busy people. To prepare beef squid stroganoff in a slow cooker, you will need the following ingredients:

  • squid - 600 g;
  • sour cream - 2 cups;
  • flour - 2 tsp;
  • onion - 1 piece;
  • vegetable oil - 2 tbsp;
  • salt, pepper - to taste.

Operating procedure:

  1. Prepare the squid: wash, peel and cut into strips. Onion - in half rings. Mix salt and pepper and sprinkle the squid with this mixture.
  2. Turn the multicooker to “Fry” mode and fry the onion in vegetable oil until transparent. After this, add the squid and fry for literally 1-2 minutes. Then immediately add flour and stir quickly.
  3. Pour in the sour cream quickly and mix quickly. Close the lid and cook in the “Stew” mode for 10 minutes.

Beef stroganoff in a slow cooker. Video