Everything You Need
- 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
- 1 tbsp 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
- 1 package wide egg noodles (12-16 oz)
Build the Base
Heat oil in a 12-inch skillet over medium until it moves freely. Add the mushrooms, onions, and 1/4 teaspoon salt.
Cover and cook for ~5 minutes. The mushrooms release their water during this time.
Take the lid off and cook another ~5-7 minutes until everything dries out and browns. You want some color here.
Stir in the flour, tomato paste, garlic powder, porcini, and thyme. Cook ~1 minute until fragrant.
Deglaze and Transfer
Pour in the wine and 1/2 cup broth slowly, scraping up the brown bits. Work out any flour lumps with your spoon.
Dump this whole mixture into your slow cooker.
Slow Cook the Beef
Add the remaining cup of broth, soy sauce, and bay leaves to the slow cooker.
Season the beef chunks with salt and pepper. Add them to the pot.
Cover and cook on LOW for ~8-9 hours or HIGH for ~5-6 hours. The beef should fall apart when you poke it with a fork.
Finish It
Pull out the bay leaves. Skim the fat layer off the top with a big spoon.
In a bowl, whisk together 1/2 cup of the hot cooking liquid with the sour cream, mustard, and dill. This tempers the sour cream so it won’t break.
Stir this mixture back into the slow cooker. Taste and adjust salt and pepper.
Serve
Cook wide egg noodles according to package instructions and then ladle over the wide egg noodles while hot.
The porcini add this deep mushroom flavor you can’t get from button mushrooms alone.
Leftovers keep for ~3 days. The sauce thickens as it sits – thin with a splash of broth when reheating. Don’t skip tempering the sour cream or you’ll have a curdled mess.
Slow Cooker Beef Stroganoff
Ingredients
Everything You Need
- 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
- 1 tbsp garlic powder
- 1/2 ounce dried porcini mushrooms rinsed and chopped fine
- 1 tablespoon fresh thyme leaves or 1 tsp dried, minced
- 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
- 1 package wide egg noodles (12-16 oz)
Instructions
- Heat oil in a 12-inch skillet over medium. Add mushrooms, onions, and 1/4 teaspoon salt.
- Cover and cook 5 minutes until mushrooms release water.
- Remove lid and cook 5-7 minutes until browned.
- Stir in flour, tomato paste, garlic powder, porcini, and thyme. Cook 1 minute until fragrant.
- Pour in wine and 1/2 cup broth slowly, scraping up brown bits and breaking up flour lumps.
- Transfer entire mixture to slow cooker.
- Add remaining 1 cup broth, soy sauce, and bay leaves to slow cooker.
- Season beef chunks with salt and pepper. Add to slow cooker.
- Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours until beef falls apart easily.
- Remove bay leaves and skim fat from surface.
- Whisk together 1/2 cup hot cooking liquid with sour cream, mustard, and dill in a bowl.
- Stir tempered sour cream mixture back into slow cooker.
- Taste and adjust seasoning with salt and pepper.
- Cook wide egg noodles according to package instructions.
- Serve over egg noodles.
