Slow-Cooker Beef Stroganoff
Yield: 6 to 8 servings
Ingredients:
Preparation:
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 fine and set aside.
Brown beef in a large skillet over med-high heat in batches. Transfer to the slow cooker.
If needed, add oil to skillet and heat over med-high heat until shimmering. Cook onions and tomato paste, stirring frequently, until lightly browned, 7 to 10 minutes.
Stir in wine (or Verjus Blanc), soy sauce, remaining broth, chopped porcini, and reserved porcini liquid, scraping up any browned bits with wooden spoon. Bring broth mixture to boil, and then transfer to slow cooker.
Add mushrooms to slow cooker, cover, and cook on high until meat is tender, 5 to 6 hours (or better yet, cook on low for 8 to 9 hours).
When meat is tender. 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. Temper sour cream by stirring in a little of the hot liquid then add the warmed sour cream mixture to the cooker. Stir in 2 tbsp dill and season with salt and pepper.
Meanwhile, cook the egg noodles in salted boiling water until al dente. Drain the noodles reserving ¼ cup cooking water. In a skillet stir together butter, reserved water, 1 tbsp dill, and a squeeze of lemon juice. Add the noodles and toss with the sauce. Serve noodle topped with Stroganoff. (or add straight into the Stroganoff)
Note: Can be made up to 2 days in advance, but the noodles, sour cream and dill should be added just before serving
Modified Cook’s Country.com
Yield: 6 to 8 servings
Ingredients:
- 2 cups low-sodium beef broth, divided
- ¼ cup dried porcini mushrooms, rinsed and patted dry
- 5-6 lbs boneless beef chuck stew meat or roast, cut into 1½” pieces
- 1-2 tablespoons vegetable oil (if needed)
- 2 onions, chopped fine
- 2 tablespoons tomato paste
- 1 cup white wine (or Verjus Blanc)
- ⅓ cup soy sauce
- 1 lb Cremini mushrooms, cleaned and quartered
- 6 tablespoons all-purpose flour
- 1½ cups sour cream
- 3 tablespoons fresh dill leaves, chopped, divided
- 1 pound wide egg noodles
- 4 tablespoons unsalted butter
- Lemon juice, just 1 squeeze
- Salt and pepper, to taste
Preparation:
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 fine and set aside.
Brown beef in a large skillet over med-high heat in batches. Transfer to the slow cooker.
If needed, add oil to skillet and heat over med-high heat until shimmering. Cook onions and tomato paste, stirring frequently, until lightly browned, 7 to 10 minutes.
Stir in wine (or Verjus Blanc), soy sauce, remaining broth, chopped porcini, and reserved porcini liquid, scraping up any browned bits with wooden spoon. Bring broth mixture to boil, and then transfer to slow cooker.
Add mushrooms to slow cooker, cover, and cook on high until meat is tender, 5 to 6 hours (or better yet, cook on low for 8 to 9 hours).
When meat is tender. 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. Temper sour cream by stirring in a little of the hot liquid then add the warmed sour cream mixture to the cooker. Stir in 2 tbsp dill and season with salt and pepper.
Meanwhile, cook the egg noodles in salted boiling water until al dente. Drain the noodles reserving ¼ cup cooking water. In a skillet stir together butter, reserved water, 1 tbsp dill, and a squeeze of lemon juice. Add the noodles and toss with the sauce. Serve noodle topped with Stroganoff. (or add straight into the Stroganoff)
Note: Can be made up to 2 days in advance, but the noodles, sour cream and dill should be added just before serving
Modified Cook’s Country.com
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