Beef stroganoff recipe
Try tender chicken stroganoff: choose the option with sour cream, mushrooms or in a slow cooker - take a look step by step recipes with photos, videos and tips.
30 min
135 kcal
5/5 (3)
Beef Stroganoff is such tender meat, cut into oblong pieces, fried and stewed in sour cream sauce. Pairs wonderfully with any side dish and vegetable salads.
In the classic version, beef stroganoff is made from beef, but I often cook it from chicken fillet - this option seems easier and faster to me. The meat turns out tender and literally melts in your mouth.
Researchers believe that this dish was invented by the cook of Governor General Alexander Grigorievich Stroganov. Whether for “open dinners” for the poor intelligentsia, which were organized by a wealthy count in Odessa at the end of the 19th century, or to provide tasty food for the count himself, who developed dental problems in his old age, is not known for certain. But, be that as it may, the dish was loved all over the world. It is served in both cheap eateries and expensive restaurants.
Today I propose to master such a hearty and delicious dish, like chicken stroganoff. I will show you several simple options for preparing it: in a frying pan and in a slow cooker. Let's cook.
Chicken breast stroganoff with sour cream
Kitchenware:
- cutting board;
- pan;
- small bowl for preparing sauce;
- spatula.
Required Products:
Chicken stroganoff with sour cream: step-by-step recipe
- Rinse the chicken fillet under running water and cut it into thin strips.
- Heat a frying pan, add a little vegetable oil and place the chicken to fry. Cook over medium heat for 3 minutes. Make sure the chicken doesn't burn.
- Peel the onion and cut it into half rings.
- When the chicken meat is slightly browned, add the onion to the frying pan. Fry the onion with the chicken, stirring, for about 3-5 minutes.
- While the chicken and onions are cooking, prepare the sauce. Place sour cream in a separate bowl, add a tablespoon of flour, a tablespoon of mustard, fifty grams tomato paste and stir.
- Add the sauce to the pan where you are frying the chicken and onions. Add salt, pepper and stir.
- Cover with a lid and simmer the chicken in the sour cream sauce for about 10 minutes.
Serve the meat hot with freshly prepared side dishes.
How to cook beef stroganoff from chicken fillet in a slow cooker
It's as easy as shelling pears. Just one caveat: at the beginning of cooking, place onions in one layer on the bottom of the multicooker, and a layer of meat on top. Then the meat will simmer on the onion bed and the onions will fry evenly. Follow step by step instructions, and you will have wonderful, tender meat with sauce. This is a great addition to any side dish.
It will take time: 40 minutes.
You will get servings: 3.
Kitchenware:
- cutting board;
- cling film;
- kitchen hammer;
- bowl;
- multicooker.
Required Products:
- 400-500 grams of chicken fillet;
- 1 large onion (or 2 small ones);
- 50 grams of butter;
- 1 tablespoon vegetable oil;
- 40 grams of flour;
- 1 tablespoon of tomato paste;
- 200 grams of sour cream;
- salt and pepper to taste.
Step by step recipe
Chicken Stroganoff with mushrooms
This dish is quick and easy to prepare and will take no more than 20 minutes to prepare. Mushrooms add subtle, delicate mushroom notes to beef stroganoff. Pairs perfectly with any side dish.
Required Products:
- 0.5 kilograms of chicken fillet;
- 2 medium sized onions;
- 2 tablespoons of vegetable oil for frying;
- 250 grams of fresh champignons;
- 50 grams of flour;
- 200 grams of sour cream;
- salt and pepper to taste.
Step by step recipe
- Rinse the chicken under running water, dry with a paper towel and cut into oblong pieces about a centimeter thick. Salt, pepper and roll them in flour.
- Place a frying pan on the stove to heat up, add a few tablespoons of vegetable oil.
- In a hot frying pan, fry the meat until golden brown for about three minutes. Then remove the meat with a slotted spoon and transfer to a separate bowl.
- Peel the onion and cut into half rings.
- Wash the champignons, dry and cut into thin slices.
- Fry the champignons with onions in the same oil in which the meat was fried. Fry until the onion turns golden, then add the meat and fry everything together: meat, onions and mushrooms for no more than 5 minutes over low heat.
- After a while, add sour cream, stir, simmer under the lid closed for another 3 minutes and turn off the heat.
- Serve this dish hot.
Read with us about how tasty, quick and easy it is to prepare.
What is this dish served with?
In the classic version, beef stroganoff is served for lunch with deep-fried potatoes and fresh tomato slices. Both the dish and the side dish should be hot when served. Cooled beef stroganoff loses its consistency, aroma and attractiveness.
You can also use mashed potatoes as a side dish, buckwheat porridge or beans. A salad of fresh vegetables will perfectly complement the dish. Can be served with potato pancakes and herbs. I also recommend trying beef stroganoff with rice or pasta - you won’t regret it.
Video recipe for chicken beef stroganoff
This video shows a simple and quick recipe for making chicken stroganoff. Fans of video instructions can use step-by-step recommendations to prepare a tasty and tender dish.
Cooking options
Beef Stroganoff can be made not only from beef or chicken. Use any meat: pork or lamb. There are known recipes for beef stroganoff even from seafood, squid and shrimp. If you cook this dish with beef, then take the sacrum or kidney part. Be sure to cut the meat across the grain. Then it will turn out soft and tender.
The principle of preparing beef stroganoff is quickly fried meat (3-4 minutes). If you overheat it, it will become tough, so don't skip this one. important point. Then the meat is fried with onions or simmered on an onion bed for up to five minutes and stewed in sour cream sauce with the addition of tomato paste or blanched and crushed tomatoes and flour. I also add mustard to this sauce, it adds piquancy to the dish. You don't have to do this.
Authorship of this original recipe beef stroganoff is not my thing. I found it in the book that came with the multicooker. True, not to Redmond, but to another model. The recipe interested me because of its simplicity and interesting set of ingredients (I have never added sugar and tomato paste to beef stroganoff before). Having tried to cook beef Stroganoff this way, I was pleasantly surprised. My family also appreciated the dish. It's hard to say what role sugar plays in the recipe - there is no sweetness at all. Perhaps this is how the acidity of tomato paste is regulated. At least if you look at Moroccan meat dishes, they contain sugar. tomato sauce must be added. Of course, I had to slightly change the cooking technology, adapting it to the Redmond M170 (but the same thing can easily be done in other Redmonds).
Ingredients:
- Beef (fillet) - 500 gr.
- Onions - 1-2 pcs.
- Sugar - ½ teaspoon
- Salt - to taste
- Butter - 25 gr.
- Mixture of ground peppers - to taste
- Water - ½ multi-cup
For the sauce:
- Sour cream (20%) - 250 gr.
- Tomato paste - 1.5 tablespoons
- Wheat flour - 1 tablespoon (heaped)
- Garlic - 1-2 cloves
- Herbes de Provence seasoning - to taste
- Salt - to taste
- Water - 1 multi-glass
Preparation:
1. The photo shows the products needed to prepare this dish. You should try to cut the beef pulp (pre-washed meat, of course) into not very wide, but long strips. After this, sprinkle the beef with sugar, mix and leave for 15-20 minutes. During this time, I also clean the onions and, betraying my preferences, cut the onion into quarters of rings. 
2. Turn on the multicooker, first putting oil in the bowl (let me remind you - butter). I set it to "Fry" - "Meat" and the time is 15 minutes. I put it in the bowl onions. When frying, the multicooker lid does not close. 
3. After 6-7 minutes, add the beef to the onion and stir. When the meat changes color, add a pinch of salt and a mixture of ground peppers. I stir again, and the onions and beef are fried until the signal. 
4. Then I set the mode “Stewing” - “Meat” - time 1 hour. I pour ½ cup of hot water into the meat and onions, close the lid and start the program. 
5. And a small “bonus”. Along with the beef, I will also have a side dish. Peeled and chopped potatoes (about 4-6 potatoes - depending on their size) were placed in a container for steaming and sprinkled a little salt on the potatoes. Place the container with potatoes over the beef. The meat will be stewed for 1 hour, and the potatoes will be removed earlier - after 40-45 minutes. Then I’ll try to keep the potatoes warm - for example, I’ll put them in a saucepan and “wrap them” with a blanket. 
6. By the time the “Stewing” is finished, I prepare the sauce. For the sauce, mix sour cream with tomato paste and warm boiled water with a whisk. I add flour to the mixture (stir it so that there are no lumps), a pinch of salt, herbs de Provence, garlic (you can finely chop it with a knife or use a garlic press - it’s a matter of taste). And when the “Stewing” program ends, I pour the sauce into the meat. I stir, of course. I set the multicooker to the “Baking” mode and the time is 10 minutes. I press “Start” without closing the lid. All this time I periodically stir the beef stroganoff. 10-8 minutes of my efforts and the beef stroganoff is ready. 
7. The potatoes are already waiting, and the family is already licking their lips - it’s time to put them on plates and put dinner on the table.
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 festive table, and in everyday life it will bring a touch of celebration. 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- You can season beef stroganoff in a slow cooker only with salt and ground black pepper.
- Braising time - from 15 minutes to 1 hour: it all depends on the quality of the beef you use.
- 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:
- Prepare the beef: first wash it thoroughly, dry it, cut off all the membranes.
- 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.
- Cut the peeled onion into rings, but not too thin.
- 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).
- 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. Sauté the onion until golden color 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.
- 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!
- 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.
- 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.
- After that, it's time for sour cream. Important: sour cream should be added in small portions, stirring.
- Beef stroganoff takes about 15 minutes to cook (if you chose tenderloin for cooking) - in the “Stew” mode.
- 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 classic recipe beef stroganoff entered 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 is it? 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:
- Wash the pork, be sure to dry it, cut into long and thin pieces, and then pound through film.
- Peel the champignons if necessary and cut into not too thin slices (the thickness is slightly less than that of pork).
- Cut the peeled onion into half rings approximately the same thickness as the mushrooms.
- Next, turn on the “Fry” mode in the multicooker, pour vegetable oil into the bowl. Add the onion there and fry until transparent.
- 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.
- Then add the pork, previously breaded in flour, to the onion-mushroom mixture. Fry for 10 minutes.
- Next, pour in the cream and stir quickly. Add salt and pepper to taste, and then add sour cream.
- 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:
- Prepare the liver for work according to its type. Remove films and veins from pork and beef, and simply cut off the veins from chicken. Beef and pork liver cut into thin cubes, well, you just need to cut the chicken randomly, but so that the pieces are almost the same.
- Next, sprinkle the liver with sugar, salt and pepper - the combination of these spices will make the dish original.
- Prepare the onion in the same way as in previous recipes.
- 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.
- Add flour to the multicooker bowl when the onion becomes transparent. Stir and cook for a couple of minutes.
- 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:
- Wash the chicken fillet, dry it very thoroughly, and then cut into strips 1-1.5 cm thick.
- 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.
- 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.
- Immediately after this, place the chicken in the bowl and fry until golden brown (the fillet should be covered with a thin crust).
- 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:
- Prepare the squid: wash, peel and cut into strips. Onion - in half rings. Mix salt and pepper and sprinkle the squid with this mixture.
- Turn on the multicooker to the “Frying” mode and fry on vegetable oil onion until transparent. After this, add the squid and fry for literally 1-2 minutes. Then immediately add flour and stir quickly.
- 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
Step-by-step recipe for chicken stroganoff in a slow cooker with photo.
- National cuisine: Home kitchen
- Type of dish: Hot dishes, Beef Stroganoff
- Recipe difficulty: Simple recipe
- Preparation time: 20 minutes
- Cooking time: 40 min
- Number of servings: 3 servings
- Calorie Amount: 76 kilocalories
- Occasion: For lunch
There is nothing tastier for lunch or dinner than aromatic and juicy beef stroganoff, and today I suggest you cook it from chicken using a slow cooker - quickly, simply and incredibly tasty.
In general, beef Stroganoff has always been the most delicious and in a simple way cooking any meat. Well, since many of you have already acquired modern kitchen appliances, I want to tell you how to make chicken beef stroganoff in a slow cooker. The composition and method of preparation here remains the same, but to be honest, making this dish in a slow cooker is much easier and more convenient than on the stove. And the taste of the meat with this simple recipe Chicken beef stroganoff in a slow cooker, just like in the classic version, turns out delicious, try it yourself.
Number of servings: 3-4
Ingredients for 3 servings
- Chicken fillet - 600-700 grams
- Sour cream 15% - 180-200 Gram
- Onions - 2 pieces
- Butter - 40-50 grams
- Spices - To taste
- Salt - To taste
Step by step
- To begin with, we wash the fillet and dry it on a towel, then cut the meat into oblong strips and lightly beat it.
- Place the chopped meat into the multicooker bowl.
- Peel the onions and cut them into half rings or a little smaller.
- We put it in the slow cooker with the meat.
- Add butter to the bowl and turn on the “Fry” mode for 25 minutes.
- Fry the meat with onions, stirring it from time to time.
- About 10 minutes after the start of the mode, you need to put sour cream in the bowl, add spices and salt to taste.
- Mix everything and cook the meat until the mode ends.
- As a result, the meat turns out to be very tender and juicy, and absolutely any side dish will suit it. Bon appetit!
There is nothing tastier for lunch or dinner than aromatic and juicy beef stroganoff, and today I suggest you cook it from chicken using a slow cooker - quickly, simply and incredibly tasty.
In general, beef Stroganoff has always been the most delicious and easiest way for me to prepare any meat. Well, since many of you have already acquired modern kitchen appliances, I want to tell you how to make chicken beef stroganoff in a slow cooker. The composition and method of preparation here remains the same, but to be honest, making this dish in a slow cooker is much easier and more convenient than on the stove. And the taste of meat with this simple recipe for chicken beef stroganoff in a slow cooker, just like in the classic version, is delicious, try it yourself.
Number of servings: 3-4
A simple recipe for chicken beef stroganoff in a slow cooker, a home cooking recipe with photos and a step-by-step description of the cooking process. This recipe is easy to make at home in 40 minutes. Contains only 64 kilocalories.
- Complexity: Simple recipe
- National cuisine: Home kitchen
- Type of dish: Hot dishes, Beef Stroganoff
- Preparation time: 20 minutes
- Cooking time: 40 min
- Calorie Amount: 64 kilocalories
- Number of servings: 5 servings
- Occasion: For lunch
Ingredients for five servings
- Chicken fillet - 600-700 grams
- Sour cream 15% - 180-200 Gram
- Onions - 2 pieces
- Butter - 40-50 grams
- Spices - To taste
- Salt - To taste
Step-by-step preparation
- To begin with, we wash the fillet and dry it on a towel, then cut the meat into oblong strips and lightly beat it.
- Place the chopped meat into the multicooker bowl.
- Peel the onions and cut them into half rings or a little smaller.
- We put it in the slow cooker with the meat.
- Add butter to the bowl and turn on the “Fry” mode for 25 minutes.
- Fry the meat with onions, stirring it from time to time.
- About 10 minutes after the start of the mode, you need to put sour cream in the bowl, add spices and salt to taste.
- Mix everything and cook the meat until the mode ends.
- As a result, the meat turns out to be very tender and juicy, and absolutely any side dish will suit it. Bon appetit!
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