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Slow-Cooker Beef Stroganoff

Source of Recipe


Cook's Country (October / November 2008)



List of Ingredients



• 1½ cups low-sodium beef broth
  
• ¼ cup dried porcini mushrooms, rinsed and patted dry
  
• 2 Tbsp vegetable oil
  
• 2 onions, chopped fine
  
• 2 Tbsp tomato paste
  
• ½ cup white wine
  
• 1/3 cup soy sauce
  
• 4 pounds boneless beef chuck stew meat, cut into 1½-inch pieces
  
• 1 pound white mushrooms, cleaned and quartered
  
• 6 Tbsp all-purpose flour
  
• 1½ cups sour cream
  
• 2 Tbsp chopped fresh dill
  
• Salt and pepper
  
• .
  
• Cooked buttered egg noodles or rice
  






Instructions



1. Combine ½ cup broth and porcini in bowl and microwave until steamy and mushrooms have softened, about 1 minute. Line fine-mesh strainer with one paper towel and strain porcini, reserving liquid. Chop porcini and set aside.
   
   
2. Heat oil in large skillet over medium-high heat until shimmering. Cook onions and tomato paste, stirring frequently, until lightly browned, 7 to 10 minutes. Stir in wine, soy sauce, remaining broth, chopped porcini and reserved porcini liquid, scraping up any browned bits with wooden spoon. Bring broth mixture to boil, then transfer to slow cooker. Add beef and white mushrooms to slow cooker, cover, and cook on High until meat is tender, 6 to 7 hours (or cook on Low for 9 to 10 hours).
   
   
3. Set slow cooker to High, if necessary. Skim fat from surface. Transfer 2 cups sauce from slow cooker to large bowl and whisk in flour. Stir flour mixture into slow cooker and cook, covered, until sauce thickens, about 15 minutes. Stir in sour cream and dill, and season with salt and pepper.
   
   Serve over hot cooked buttered egg noodles or rice.
   
   Serves 6 to 8