Beef Stroganoff-style stew is a dish of Russian origin that has become popular in various Latin American countries, finding different variants and names depending on the region. In Russia, this stew is known as "Boeuf Stroganoff," and is traditionally prepared with strips of beef sautéed in butter, accompanied by onions and mushrooms, all integrated into a creamy sauce based on sour cream. In Latin American countries such as Mexico, Colombia, and Argentina, this recipe has been adapted to local tastes, frequently using available ingredients and cooking techniques like the slow cooker to intensify flavors and tenderize the meat. In some places, it is known simply as beef stew or beef stroganoff, maintaining the essence of this international preparation.
Beef stroganoff style stew in slow cooker ii
How to Prepare Beef Stroganoff-Style Stew in a Slow Cooker II
To begin, trim all excess fat from the steak and cut the meat into strips approximately 3 inches long by 1/2 inch wide.
Combine 1/2 cup of flour with salt, pepper, and powdered mustard, then mix this mixture with the steak strips until they are completely coated.
Place the coated strips in the slow cooker and add the onion rings along with the mushrooms.
Pour the condensed beef broth and dry white wine or water over the ingredients in the pot.
Mix all components well, cover the pot, and cook on low heat for 8 to 10 hours.
Before serving, mix the sour cream with 1/4 cup of flour until integrated and then incorporate it into the slow cooker.
Finally, serve the stew hot over buttered noodles or over fluffy rice to enjoy this delicious recipe. This preparation yields 8 servings.
Ingredients (10)
- Beef Steak
- Flour
- Salt
- Pepper
- Dry Mustard
- Onions
- Mushrooms
- Condensed Beef Broth
- Dry White Wine
- Sour Cream
Instructions (17 steps)
- 1 Trim all excess fat from the steak and cut the meat into approximately 3" strips
- 2 1/2" wide
- 3 Combine 1/2 cup of flour
- 4 salt
- 5 pepper
- 6 and dry mustard powder
- 7 Mix with the steak strips to coat completely
- 8 Place the coated strips in the slow cooker
- 9 Add the onion rings and mushrooms
- 10 Add beef broth and the wine or water
- 11 Mix well
- 12 Cover and cook on low heat for 8-10 hours
- 13 Before serving
- 14 mix the sour cream with 1/4 cup of flour
- 15 Incorporate into the slow cooker
- 16 Serve over hot buttered noodles or fluffy rice
- 17 8 servings