Beef Stroganoff: History and Origin
Beef Stroganoff is a traditional dish originating from Russia, known for its creamy flavor and its combination of meat and sour cream. Its name comes from the Stroganov family, an influential Russian family from the 19th century, who are credited with the creation of this recipe that has transcended borders.
In different Latin American countries, Stroganoff maintains its essence, although it may be known by various names such as "Beef Stew a la Stroganoff" or simply "Stroganoff". In some regions, especially in Brazil and Argentina, the recipe is adapted with local ingredients, showcasing the great versatility of this dish.
This stew has managed to establish itself as a classic in international cuisine thanks to its mild flavor and creamy texture, being an ideal option to share at family gatherings or special dinners.
How to Prepare Beef Stroganoff in a Slow Cooker
Ingredients: Ground beef, onions, garlic clove, flour, salt and pepper, paprika, cream of celery, and sour cream.
Preparation Steps:
Brown the ground beef until it is well-sealed and has a brown tone.
Drain the resulting fat to prevent the stew from being too greasy.
Add chopped onions and finely minced garlic, stir until they soften and release their aroma.
Add flour, salt, pepper, and paprika, mixing well to integrate all the flavors.
Incorporate the undiluted cream of celery and mix again until a homogeneous mixture is achieved.
Transfer the entire preparation to the slow cooker and cook on low heat for 6 hours.
When you are ready to serve, add sliced mushrooms and sour cream to give it its characteristic creamy texture.
Serve hot, preferably over noodles, rice, or potatoes, according to your preference.
