Slow Cooker Beef Stroganoff

By S. Danford

Lots of prep time before and after

Ingredients

• 1.5 cups beef broth
• 1/4 cup dried porcini mushrooms, rinsed and patted dry
• 2 T vegetable oil
• 2 onions, finely chopped
• 2 T tomato paste
• 1/2 cup white wine
• 1/3 cup soy souce
• 4 lbs boneless beef chuck stew meat cut into 1.5 inch pieces or chuck roast, cup up
• 1 lb white mushrooms, cleaned and quartered
• 6 T flour
• 1.5 cups sour cream
• 2 T chopped fresh dill
• salt and pepper

Preparation

Step 1

Combine 1.2 cup broth and procini in bowl and microwave until steamy and mushrooms have softened, about 1 min.
Line a fine mesh strainer with one paper towel and strain mushrooms, reserving liquid.
Chop porcini finely and set aside.
Heat oil in a large skillet over med high heat until simmering.
Cook onions and tomato paste, stirring frequently until lightly browned, 7-10 min.
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 a boil then transfer to slow cooker.
Add beef and white mushrooms to slow cooker.
Cover and cook on high 6-7 hours or low 9-10 hours, until 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 min).
Stir in sour cream and dill and season with salt and pepper.
Serve over rice or buttered egg noodles.