Slow-Cooker Beef Stroganoff

Name: Slow-Cooker Beef Stroganoff
Yield: Serves 6 to 8
Cuisine: Eastern European & German
Ingredients: 1 1/2 cups, low-sodium beef broth; 1/4 cup, dried porcini mushrooms, rinsed and patted dry; 2 tablespoons, vegetable oil; 2 , onions, chopped fine; 2 tablespoons, tomato paste; 1/2 cup, white wine; 1/3 cup, soy sauce; 4 pounds, boneless beef chuck stew meat cut into 1 1/2-inch pieces (see note); 1 pound, white mushrooms, cleaned and quartered; 6 tablespoons, all-purpose flour; 1 1/2 cups, sour cream; 2 tablespoons, chopped fresh dill leaves; , Salt and pepper

44 comments

Appears in Cook's Country October/November 2008

Main Courses

Eastern European & German

Beef

Slow Cooker

Stews

Slow-cooker stroganoff recipes promise to transform a cheap, tough cut into something special, but they forget about the sauce, which ends up watery and bland.

SERVES6 to 8

TIME6¼ to 7¼ hours on high, or 9 to 10 hours on low plus 15 minutes on high

WHY THIS RECIPE WORKS

Instead of browning two or three batches of meat, we created fond (brown stock) quickly by turning to caramelized onions and tomato paste—the bits left behind were used as the base for the sauce in our Slow-Cooker Beef Stroganoff recipe.To ...

This is a members' feature.