Ultimate Beef Stroganoff {Slow Cooker or Instant Pot}

Name: Ultimate Beef Stroganoff {Slow Cooker or Instant Pot}
Prep time: 10 min
Cook time: 8 h 30 min
Total time: 8 h 40 min
Yield: 8 Servings
Ingredients: 2-3 pounds stew meat; 1 teaspoon salt; ¼ teaspoon black pepper; 1 medium yellow onion; ¼ teaspoon garlic powder; 1 tablespoon Worcestershire sauce; 1 ½ cups beef broth or stock; 1 tablespoon ketchup; ⅓ cup flour; ½ cup beef broth; 4 to 8 to 8 ounces sliced mushrooms; ½ cup light or regular sour cream

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Prep Time
10 mins
Cook Time
8 hrs 10 mins
Total Time
8 hrs 40 mins
Servings
8 Servings
Course
Main Course
Cuisine
American

Ultimate Beef Stroganoff {Slow Cooker or Instant Pot}

Iris Warren

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Ingredients

Servings

2-3 pounds stew meat or a 3-pound beef roast, cubed
1 teaspoon salt
¼ teaspoon black pepper
1 medium yellow onion diced (see note)
¼ teaspoon garlic powder or 1-2 cloves garlic finely minced
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock I use low-sodium
1 tablespoon ketchup
⅓ cup flour
½ cup beef broth water or apple juice
4 to 8 to 8 ounces sliced mushrooms optional
½ cup light or regular sour cream

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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.

Nutrition Information

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Serving 1 Serving Calories 223kcal (11%) Carbohydrates 7g (2%) Protein 27g (54%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 78mg (26%) Sodium 628mg (26%) Fiber 1g (4%) Sugar 2g (4%)