Slow Cooker Beef Stroganoff
Beef Stroganoff with tender beef, earthy mushrooms, and rich sour cream creates a comforting, hearty dish. The combination of flavors melds into a creamy, savory delight perfect over egg noodles.
Ingredients
- 2 cups low-sodium beef broth
- 1/4 cup dried porcini mushrooms rinsed and patted dry
- 3 tablespoons vegetable oil
- 2 onions finely chopped
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1/3 cup soy sauce
- 4 pounds boneless beef chuck stew meat cut into 1.5-inch pieces
- 1.5 pounds cremini mushrooms cleaned and quartered
- 6 tablespoons all-purpose flour
- 1.5 cups sour cream
- 3 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Microwave beef broth and porcini mushrooms for 1 minute until steaming. Strain with a paper towel, reserving the liquid. Finely chop mushrooms.
- Heat vegetable oil in a large skillet over medium-high heat. Add onions and tomato paste, cook until lightly browned, 7 to 10 minutes.
- Add white wine, soy sauce, remaining beef broth, chopped porcini, and reserved mushroom liquid. Scrape skillet and bring to a boil.
- Transfer mixture to slow cooker. Add beef and cremini mushrooms. Cover and cook: 6-7 hours on high or 9-10 hours on low.
- Switch to high if cooking on low. Skim fat. Whisk flour with some cooking liquid until smooth, stir back into cooker. Cook 15 minutes until thickened.
- Stir in sour cream and parsley. Season with salt and pepper. Serve over egg noodles.