SLOW-COOKER BEEF STROGANOFF

SLOW-COOKER BEEF STROGANOFF image

Categories Beef

Number Of Ingredients 13

1 1/2cups low-sodium beef broth
1/4cup dried porcini mushrooms, rinsed and patted dry
2tablespoons vegetable oil
2 onions, chopped fine
2tablespoons tomato paste
1/2cup white wine
1/3cup soy sauce
4pounds boneless beef chuck stew meat cut into 1 1/2-inch pieces (see note)
1pound white mushrooms, cleaned and quartered
6tablespoons all-purpose flour
1 1/2cups sour cream
2tablespoons chopped fresh dill leaves
Salt and pepper

Steps:

1. 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. 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. Serve.