Befstroganov is an amazing dish that can be attributed to both Russian and French cuisine. In the name itself, its internationality is laid: in translation from the French "Befstrogans" literally means "beef in a strict." This dish can be proudly served to the festive table, and in everyday life it will bring a note of the holiday. The preparation of Befstroganov in a slow cooker does not take much time: 15 minutes to prepare the ingredients and about an hour directly on the cooking process. It is interesting that over time, Befstroganov has become a household concept, so now you can often see the recipes of this dish not only from beef, but also from pork, chicken, liver and even seafood.

Subtleties of cooking Befstroganov in a slow cooker

Befstroganov is an incredibly tasty dish, but many refuse to cook it, as they fear that the meat will be sinewy and hard. To prevent this from happening, you need to know and apply several 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 cooking.

1. So, you need to approach the choice of beef very carefully. The wrong piece can ruin this delicate dish. For Befstroganov in a slow cooker, beef pulp is perfect: clipping, edge or kidney.
2. Before cooking, be sure to remove all the veins so that the meat is not hard and it is easier to beat off.
3. As for the beating of the beef, different cooks advise different things. Some believe that if you take for Befstroganov in a slow cooker exactly the notch, then you should not beat it off. This part is the most tender and it should not grind. But most still agree that beef needs to be beaten down always, but not much. Moreover, this can be done both with a whole piece, and with pieces already cut.
4. Next, the beef must be cut into thin long pieces. At the same time, it is important to do this across the fibers. The length of the bar can be different, but the thickness is approximately 0.5 cm.
5. Another important point: before the hot pieces of meat, be sure to dip in flour. The pieces should be completely covered with flour so that there is not a single wet place left. After breading, frying beef immediately, without hesitation.
6. A few words about the process of frying beef. The meat should not in contact with the dishes of the multicooker, so it is recommended to lay it on a “pillow” from onions. Fry 2-3 minutes on each side. As a result, pieces should become golden, as if covered with “varnish”, but not brown. After that, you can safely add the sauce.
7. The sauce, as a rule, is prepared on the basis of sour cream with the addition of tomato paste. But sour cream definitely should always be more.
8. You can season BEFSTROGANOV in a slow cooker only with salt and black ground pepper.
9. Time of extinguishing - from 15 minutes to 1 hour: it all depends on the quality of the beef that you use.
10. Serve befstrogans to the table only hot. Anything can be served as a side dish, but the option with fried potatoes and pieces of tomato is considered classic.

Classic Befstroganova recipe in a slow cooker

This recipe is considered a classic and will not leave indifferent even those who do not like beef. This version of Befstroganov in the slow cooker turns out so gentle that it just melts in the mouth.

For Befstroganov 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.;
• black ground pepper, bay leaf, salt - to taste.

Operating procedure:

1. Prepare the beef: first rinse it thoroughly, dry it, cut all the films.
2. Then there may be 2 options: either cut the meat with narrow pieces, and then beat off, or, conversely, first beat off the piece well, and then cut it into the bar.
3. Cut the peeled onions, but not too thin.
4. Pour olive oil into the multicooker bowl and activate the pastries mode. Put the butter in the heated oil (it will make the beef soft and fragrant).
5. After that, carefully lay out onion rings. It is important to distribute the onion clearly over the entire surface of the bowl into one layer. Stew onion until golden with a closed lid. This process will take only a couple of minutes. It is important to “seal” the bow so that it does not give his taste to pieces of beef when frying.
6. Next, the beef must be ignored in flour. You can do this in the usual way - just roll. And you can pour flour into an ordinary plastic bag, and then send meat there. Shake the packages a couple of times and everything is ready!
7. Then send the meat to the multicooker bowl, but you need to put in one layer. Cook with an open cover for about 15 minutes. You can turn over, but very carefully. During this time, almost all the liquid should be evaporated from the bowl. Next, sprinkle the pieces of beef with salt and pepper.
8. In the meantime, remove the peel in tomatoes and rub on a fine grater or just beat with a blender. Send all this mass to the meat and salt again.
9. After that, the time came sour cream. Important: sour cream needs to be added in small portions, stirring.
10. Befstroganov is being prepared for about 15 minutes (if you choose a cutout for cooking) - in the "extinguishing" mode.
11. Put the bay leaf in the slow cooker after the end of cooking. But before serving to the table, it must be removed.

Interesting fact! Befstroganov is not a national dish of any people. This is a synthesis of French and Russian kitchens. The first time it was prepared in the late 90s. XIX century, and at the beginning of the 20th century, Befstroganova’s classic recipe entered the table books.
Befstroganov got his name in honor of Count A. G. Stroganov (1795-1891). The count held the post of Governor-General. After the resignation, he was elected by an honorary citizen of Odessa. Being rich man, Count Stroganov held an “open table” in the city. What it is? In simple words, it meant that any decent dressed and educated person could go for lunch in the column. Just for such a table, one of the cooks Stroganov came up with a dish of beefstroganov.

BEFTROGANOV made of pork with mushrooms in a slow cooker

Adding mushrooms to any Befstroganov recipe in a slow cooker will make his taste more interesting and saturated. But the most winning mushrooms will be “look” with pork.

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

• pork (better cutting) - 0.5 kg;
• champignons - 200 g;
• onions - 1 pc;
• 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, cut it with long and thin pieces, and then whip through the film.
2. Peel the champignons if necessary and cut it not too thin plates (the thickness is slightly smaller than that of pork).
3. Cut the peeled onions with half rings of about the same thickness as mushrooms.
4. Next, turn on the "Frying" mode in the slow cooker, pour vegetable oil into the bowl. Send the onion there and fry to transparency.
5. As soon as the onion begins to be browned, throw the chopped mushrooms into the bowl. Cook from 10 to 15 minutes with the lid open. The next stage should be proceeded only after almost all the liquid evaporates.
6. Then add pork to the onion and gear mixture pre-panked in flour. Fry 10 minutes.
7. Next, pour the cream and quickly mix. Salt, add pepper to taste, and then add sour cream.
8. BEFSTROGANOV is preparing in a slow cooker in Multipovar mode (at 120 s) for about 30 minutes. It is possible more if you are afraid that the meat will be too hard.

Befstroganov from the liver in a slow cooker

The liver - the product is very delicate. Preparing it in a slow cooker is a pleasure, since the result will always be excellent. And especially if you cook beef strogans from the liver.

So, for such an unusual dish, like Befstroganov from the liver in a slow cooker, you need to take:

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

Operating procedure:

1. Prepare the liver for work in accordance with its type. Sit down the pork and beef from the films and veins, and just cut the veins with chicken. Cut with beef and pork liver with thin brings, well, and you just need to cut the chicken, 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 shattered liver must be put in the multicooker bowl and the “frying” mode is turned on. Constantly stirring, fry the liver for about 5 minutes, then you need to add butter and onion. Cook, with constant stirring, about 5-7 minutes.
5. Add the flour to the multicooker bowl when the onion becomes transparent. Stir and cook a couple of minutes.
6. Then gradually pour sour cream into the liver, close the lid and prepare for 15 minutes in the "extinguishing" mode. By the way, if the mixture seems too thick to you, you can add a little boiled warm water.

Befstroganov from chicken in a slow cooker

The taste of Befstroganov made of 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.

In order to cook Befstrogans from chicken 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 teeth;
• flour - 1 tbsp.;
• soy sauce - 1 tbsp.;
• vegetable oil - 1 tbsp.

Operating procedure:

1. Rinse the chicken fillet, dry it very carefully, and then cut it with strips with a thickness of 1-1.5 cm.
2. Chop the onion in half rings, preferably very thinly. Just chop the garlic (it is better not to use a press for garlic, but to do it with a sharp knife). Thinly chop the mushrooms with plates.
3. Turn on the slow cooker to the "Frying" mode, add vegetable oil, melt a little and add butter. On this mixture of oils, fry the onion and garlic literally a couple of minutes.
4. Immediately after that, send the chicken into the bowl and fry until golden color (the fillet should be covered with a thin crust).
5. Then add mushrooms to the slow cooker, mix quickly and pour soy sauce. After 2 minutes, add flour, and after 2-3 minutes-cream. Then close the multicooker lid and prepare in the “extinguishing” mode for 10 minutes.

Befstroganov from squid in a slow cooker

This is a very unusual recipe, but sailing lovers should like it. By the way, this dish is prepared incredibly quickly that busy people will like. To prepare Befstroganov from squid in a slow cooker, you will need the following ingredients:

• squid - 600 g;
• sour cream - 2 glasses;
• flour - 2 tsp;
• onions - 1 pc;
• vegetable oil - 2 tbsp;
• salt, pepper - to taste.

Operating procedure:

1. Prepare Kalmarov: Rinse them, clean and cut them into strips. Onions - half rings. Mix salt and pepper and sprinkle squid for this mixture.
2. Turn on the slow cooker in the "Frying" mode and fry the onion in vegetable oil until transparent. After that, add squid and fry literally 1-2 minutes. Then immediately pour the flour, mix quickly.
3. Pour sour cream quickly and also mix quickly. Close the lid and cook in the "extinguishing" mode for 10 minutes.

Befstroganov of beef in a slow cooker. Video