Slow Cooker Beef Stroganoff
When I returned to work after my daughter was born last summer, I was in dire need of new crock-pot recipes to go into my weekly menu rotation. I had a couple recipes that I was able to rely on, but I really needed more variety to mix it up. This was a recipe that I wasn’t open to trying at first since I never considered making my own beef stroganoff at home. I really didn’t know whether it would be successful to be done at home, and in a crock-pot to say the least. I have to say that I am glad that my hubby continued to “encourage” me to try it. He even offered to eat this dish all himself I cook it and not end up liking it!
I was seriously impressed by how delicious this dish turned out; it is full of flavor and doesn’t represent the typical “crock-pot” dishes that are usually bland with timid flavors. The meat was fork-tender because it was simmered in crock-pot all day (a minimum of 9-hrs is a must!); side by side with sliced mushrooms and grated onion in delicious blend of broth, spices, and white wine. All I need then when I get home from work is boil some noodles (5 min!), wait for about 10-15 minutes and hot delicious dinner is served! They actually taste even better the second day after the flavors have fully developed, so I always make the full recipe and look forward to the leftovers for the next day or two. I love coming home to the wonderful aroma of this dish simmering in my crock pot. Give this one a try and let me know if you agree!
Adapted from The Best of American Test Kitchen 2008
2 tbsp vegetable oil
3 onions, minced
1/4 cup tomato paste
3/4 cup dry white wine
1 boneless beef chuck-eye roasts (5lbs), trimmed and cut into 1-1/2 inch chunks
10 ounces white button mushrooms, quartered
2 cups low-sodium chicken broth
1/3 cup soy sauce
1/4 cup minute Tapioca
1/2 ounce dried porcini mushrooms, rinsed and minced
1/2 cup sour cream
2 tsp Dijon mustard
Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, tomato paste, and 1/4 tsp salt and cook until the onions are softened and lightly browned, 10-15 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pan.
Transfer the onion mixture to a slow cooker insert and stir in the meat, white mushrooms, broth, soy sauce, tapioca, and porcini mushrooms until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours (or cook on high for 5-7 hours).
Gently tilt the slow cooker insert and de-grease as much fat as possible off the surface of the stew with a large flat spoon. Stir 1 cup of the stewing liquid into the sour cream to temper, then stir the sour cream mixture back into the stew. Stir in the mustard, season with salt and pepper to taste, and serve.
Yield: 6-8 servings