Beef stroganoff in a slow cooker

Step-by-step cooking

1. Step 1:

   

   How to make delicious beef stroganoff in a slow cooker? Very simple. First, prepare the necessary ingredients according to the list. Beef is needed without bones, only flesh without veins, connective films and cartilages. If you use frozen meat, you must first properly defrost it 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.

2. Step 2:

   

   Wash the meat. Be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew. Cut into cubes about 5× 1 cm in size .

3. Step 3:

   

   Roll the pieces of beef in starch. To make it faster and more convenient, put the meat in a cellophane bag, add corn starch or flour.

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 about the same.

5. Step 5:

   

   Peel the onion and cut into half rings.

6. Step 6:

   

   Now immediately prepare the sour cream sauce. Sour cream can take any fat content. I have 20%. Combine cold sour cream with water and mix until smooth. The water will not allow the sour cream to curdle into flakes during stewing.

7. Step 7:

   

   Set the slow cooker to the "Frying" mode for 20 minutes. You can immediately set the main "Quenching" mode for 1.5 hours. But I prefer roasting, because the temperature in this mode is higher and it more corresponds to the requirement to get a ruddy crust on the meat.

9. Step 8:

   

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

10. Step 9:

    

    Add the meat in starch to the onion and mix. Simmer all together for 10 minutes, stirring occasionally.

11. Step 10:

    

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

12. Step 11:

    

    Add the tomato paste, stir and fry everything together for another 2-3 minutes. Before adding sour cream, turn off the slow cooker and wait until the strong boiling stops. This will also prevent sour cream from curdling immediately from a sharp temperature drop.

13. Step 12:

    

    Pour sour cream sauce to the meat, mix. If you want a lot of sauce, add as much boiling water as you need.

14. Step 13:

    

    Program the slow cooker to the "Quenching" mode for 1 hour and 20 minutes. If you originally cooked on the "Quenching" mode, continue cooking on it. Simmer under a closed lid, stirring occasionally, until the beef is soft. The exact time depends on the meat itself and the characteristics of your slow cooker. At the end, if necessary, add salt to the dish.

15. Step 14:

    

    Serve ready-made beef stroganoff with any side dish. I served it with pasta. Enjoy your meal!