Beef Stroganoff

By JAmero4702

Ingredients

• 2 Tbs vegetable oil
• 1 1/2 lbs white mushrooms, trimmed and halved if small quartered if large
• 3 onions, chopped fine
• Salt and Pepper
• 1/3 cup all-purpose flour
• 1/4 cup tomato paste
• 6 garlic cloves, minced
• 1/2 oz dried porcini mushrooms, rinsed and minced
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth
• 1/3 cup soy sauce
• 2 bay leaves
• 4 lbs boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut unto 1 1/2 inch pieces
• 1/3 cup sour cream
• 2 tsp Dijon mustard
• 2 Tbs minced fresh dill

Details

Servings 6
Cooking time 300mins

Preparation

Step 1

1. Heat oil in 12-inch skillet over medium heat until shimmering. Add white mushrooms, onions, and 1/4 tsp salt, cover, and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until vegetables are dry and lightly browned, 5 to 7 minutes, Stir in flour, tomato paste, garlic, porcini mushrooms, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine and 1/2 cup broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

2. Stir in remaining 1 cup of broth, soy sauce, and bay leaves into slow cooker. Season beef with salt and pepper, and stir into slow cooker. Cover and cook until beef is tender, 5 to 6 hours on high.

3. Discard bay leaves. Using large spoon, skim fat from surface of sauce. Whisk 1/2 cup sauce, sour cream, mustard, and dill together in bowl (to temper), then stir mixture back into slow cooker. Season with salt and pepper to taste. Serve over noodles.