Ultimate Beef Stroganoff {Slow Cooker or Instant Pot}
Yield: 8Servings
Prep Time: 10 minutesmins
Cook Time: 8 hourshrs30 minutesmins
Total Time: 8 hourshrs40 minutesmins
Ingredients
2-3poundsstew meat, or a 3-pound beef roast, cubed
1teaspoonsalt
¼teaspoonblack pepper
1medium yellow onion, diced (see note)
¼teaspoongarlic powder, or 1-2 cloves garlic finely minced
1tablespoonWorcestershire sauce
1 ½cupsbeef broth or stock, I use low-sodium
1tablespoonketchup
⅓cupflour
½cupbeef broth, water or apple juice
4 to 8ouncessliced mushrooms, optional
½cuplight or regular sour cream
Instructions
Slow Cooker Directions: Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic powder (or fresh garlic), Worcestershire sauce, beef broth and ketchup. Pour over the meat.
Cover the slow cooker and cook for 7-9 hours on low or 4-5 hours on high.
About 30 minutes before serving, combine the flour and broth/water/apple juice in a small bowl, whisking vigorously to combine well (a blender works great as well). The roux should be thick but still pourable. Add additional broth or water, if needed. Pour the mixture into the slow cooker, whisking quickly to avoid lumps, and continue mixing until evenly and well combined. Add the mushrooms, if using, and stir to combine.
Cook on high for another 30 minutes to thicken. Stir in the sour cream right before serving. Serve over pasta, rice or baked potatoes.
Instant Pot Directions: Place the stew meat, salt, pepper and onion in the insert of the Instant Pot. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic powder (or fresh garlic), Worcestershire sauce, beef broth and ketchup. Pour over the meat.
Secure the lid and valve and cook on high pressure for 35 minutes (press "pressure cook" or "manual" and dial up or down to 35 minutes; the pressure cooker will start on its own). Let the pressure naturally release for 10 minutes and then quick release the remaining pressure. Stir the meat mixture with a wooden spoon to break up any large clumps of meat.
Combine the flour and broth/water/apple juice in a small bowl, whisking vigorously to combine well (a blender works great as well). The roux should be thick but still pourable. Add additional broth or water, if needed.
Select the saute function on the Instant Pot. Pour the roux mixture into the Instant Pot, whisking quickly to avoid lumps, and continue mixing until evenly and well combined. Add the mushrooms, if using, and stir to combine.
Continue cooking on the saute setting, stirring often to prevent sticking, until the stroganoff is thickened. Set the Instant Pot to warm and stir in the sour cream. Serve over pasta, rice or baked potatoes.
Notes
Onion: you can sub in 1 to 2 teaspoons onion powder for the diced onion, if desired.Freezable Meal: the leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.