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 Slow Cooker Beef Stroganoff

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Tami

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Posts : 320
Join date : 2009-04-27
Age : 60
Location : South Carolina

PostSubject: Slow Cooker Beef Stroganoff   Tue May 26, 2009 5:25 pm

Slow Cooker Beef Stroganoff

1 1/2 cups low-sodium beef broth
1/2 cup dried porcini mushrooms, rinsed and patted dry
2 tablespoons vegetable oil
2 onions, finely chopped
2 tablespoons tomato paste
1/2 cup white wine
1/3 cup soy sauce
4 pounds boneless beef chuck stew, cut in 1 1/2" pieces
1 pound white mushrooms, quartered
6 tablespoons all-purpose flour
1 1/2 cups sour cream
2 tablespoons chopped fresh dill
Salt and pepper

1. Combine 1/2 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 fine 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. Serves 6-8
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