Slow Cooker Beef Stroganoff
Traditional stroganoff needs constant babysitting on the stove. This version lets the slow cooker do the work while you ignore it all day.
Ingredients
- 2 tbsp vegetable oil
- 2 lbs white mushrooms trimmed and halved or quartered
- 3 onions diced fine
- Sea salt and pepper
- 5 tbsp all-purpose flour
- 1/4 cup tomato paste
- 2 tablespoons garlic powder
- 1/2 ounce dried porcini mushrooms rinsed and chopped fine
- 1 tablespoon fresh thyme leaves minced (or 1 tsp dried)
- 1/2 cup dry white wine
- 1.5 cups chicken broth
- 1/3 cup soy sauce
- 2 bay leaves
- 4 lbs boneless beef chuck-eye roast trimmed and cut into 1.5-inch chunks
- 1/2 cup sour cream
- 2 tsp Dijon mustard
- 2 tablespoons fresh dill minced
Instructions
- Heat oil in skillet over medium. Add mushrooms, onions, salt. Cover 5 minutes.
- Uncover, cook 5-7 minutes until browned.
- Add flour, tomato paste, garlic powder, porcini, thyme. Cook 1 minute.
- Add wine and 1/2 cup broth, scrape up browned bits.
- Transfer mixture to slow cooker.
- Add remaining broth, soy sauce, bay leaves.
- Season beef with salt and pepper, add to cooker.
- Cook on LOW 8-9 hours until beef is fork-tender or HIGH for 5-6 hours.
- Remove bay leaves and skim fat.
- Whisk 1/2 cup hot liquid with sour cream, mustard, dill.
- Stir mixture back into cooker.
- Season to taste.
- Serve over egg noodles.