Ingredients
- 2 tablespoons canola oil
- 1.5 pounds white mushrooms, trimmed and cut into halves or quarters based on size
- 3 onions, finely chopped
- Salt and pepper, to taste
- 5 tablespoons all-purpose flour
- 1/4 cup tomato paste
- 6 garlic cloves, minced
- 1/2 ounce dried porcini mushrooms, rinsed and finely chopped
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1/2 cup dry white wine
- 1.5 cups chicken broth
- 1/3 cup soy sauce
- 2 bay leaves
- 4 pounds boneless beef chuck-eye roast, trimmed and cut into 1.5-inch pieces
- 1/2 cup sour cream
- 2 teaspoons Dijon mustard
- 2 tablespoons minced fresh dill
Before You Begin
Serve this dish over egg noodles for a classic pairing.
Cook Vegetables and Prepare Base
Heat the oil in a 12-inch skillet over medium heat until it shimmers. Add the mushrooms, onions, and 1/4 teaspoon salt.
Cover and cook until the vegetables have softened and the mushrooms release their liquid, about 5 minutes. Uncover and continue cooking until the vegetables are dry and lightly browned, about 5 to 7 more minutes.
Stir in the flour, tomato paste, garlic, porcini mushrooms, and thyme. Let it cook until it becomes fragrant, around 1 minute.
Gradually stir in the wine and 1/2 cup of chicken broth, scraping up any browned bits and smoothing out any lumps. Transfer this mixture to the slow cooker.
Add Remaining Ingredients and Cook Beef
Combine the remaining 1 cup of chicken broth, soy sauce, and bay leaves in the slow cooker. Season the beef with salt and pepper, then add it to the slow cooker as well. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef is tender.
Finish Sauce and Serve
Remove the bay leaves and skim the fat from the surface of the sauce using a large spoon. In a bowl, whisk together 1/2 cup of sauce, sour cream, mustard, and dill to temper the cream mixture. Stir this mixture back into the slow cooker.
Adjust the seasoning with salt and pepper to taste. Serve immediately over the prepared egg noodles.
Slow Cooker Beef Stroganoff
Ingredients
- 2 tablespoons canola oil
- 1.5 pounds white mushrooms, trimmed and cut into halves or quarters based on size
- 3 onions, finely chopped
- Salt and pepper, to taste
- 5 tablespoons all-purpose flour
- 1/4 cup tomato paste
- 6 garlic cloves, minced
- 1/2 ounce dried porcini mushrooms, rinsed and finely chopped
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1/2 cup dry white wine
- 1.5 cups chicken broth
- 1/3 cup soy sauce
- 2 bay leaves
- 4 pounds boneless beef chuck-eye roast, trimmed and cut into 1.5-inch pieces
- 1/2 cup sour cream
- 2 teaspoons Dijon mustard
- 2 tablespoons minced fresh dill
Instructions
- Heat oil in a 12-inch skillet over medium heat until it shimmers. Add mushrooms, onions, and 1/4 tsp salt.
- Cover and cook for 5 mins until vegetables soften. Uncover and cook for 5-7 mins until dry and lightly browned.
- Stir in flour, tomato paste, garlic, porcini mushrooms, and thyme; cook until fragrant, about 1 min.
- Gradually stir in wine and 1/2 cup chicken broth, scraping up any browned bits, then transfer to the slow cooker.
- Add remaining 1 cup broth, soy sauce, and bay leaves to the slow cooker.
- Season beef with salt and pepper; add to the slow cooker. Cover and cook on low for 8-9 hours or high for 5-6 hours until beef is tender.
- Remove bay leaves and skim fat from the surface. Whisk together 1/2 cup sauce, sour cream, mustard, and dill. Stir this back into the slow cooker.
- Adjust seasoning with salt and pepper. Serve immediately over egg noodles.