Slow-Cooker Classic Beef Stroganoff
By America's Test KitchenPublished on October 19, 2017
Time
8 to 9 hours on low or 5 to 6 hours on high
Yield
Serves 6 to 8
Slow cooker size
5 to 7 quarts
Ingredients
2 tablespoons vegetable oil 1½ pounds white mushrooms, trimmed and halved if small or quartered if large3 onions, chopped fineSalt and pepper ⅓ cup all-purpose flour ¼ cup tomato paste 6 garlic cloves, minced½ ounce dried porcini mushrooms, rinsed and minced1 tablespoon minced fresh thyme or 1 teaspoon dried½ cup dry white wine 1½ cups chicken broth ⅓ cup soy sauce 2 bay leaves 4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces⅓ cup sour cream 2 teaspoons Dijon mustard 2 tablespoons minced fresh dill
Before You Begin
Serve over egg noodles.
Instructions
- Heat oil in 12-inch skillet over medium heat until shimmering. Add white mushrooms, onions, and ¼ teaspoon salt, cover, and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until vegetables are dry and lightly browned, 5 to 7 minutes. Stir in flour, tomato paste, garlic, porcini mushrooms, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine and ½ cup broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir remaining 1 cup broth, soy sauce, and bay leaves into slow cooker. Season beef with salt and pepper and stir into slow cooker. Cover and cook until beef is tender, 8 to 9 hours on low or 5 to 6 hours on high.
- Discard bay leaves. Using large spoon, skim fat from surface of sauce. Whisk ½ cup sauce, sour cream, mustard, and dill together in bowl (to temper), then stir mixture back into slow cooker. Season with salt and pepper to taste. Serve.
Time
8 to 9 hours on low or 5 to 6 hours on highYield
Serves 6 to 8Slow cooker size
5 to 7 quartsIngredients
2 tablespoons vegetable oil
1½ pounds white mushrooms, trimmed and halved if small or quartered if large
3 onions, chopped fine
Salt and pepper
⅓ cup all-purpose flour
¼ cup tomato paste
6 garlic cloves, minced
½ ounce dried porcini mushrooms, rinsed and minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
½ cup dry white wine
1½ cups chicken broth
⅓ cup soy sauce
2 bay leaves
4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces
⅓ cup sour cream
2 teaspoons Dijon mustard
2 tablespoons minced fresh dill
Ingredients
2 tablespoons vegetable oil
1½ pounds white mushrooms, trimmed and halved if small or quartered if large
3 onions, chopped fine
Salt and pepper
⅓ cup all-purpose flour
¼ cup tomato paste
6 garlic cloves, minced
½ ounce dried porcini mushrooms, rinsed and minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
½ cup dry white wine
1½ cups chicken broth
⅓ cup soy sauce
2 bay leaves
4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces
⅓ cup sour cream
2 teaspoons Dijon mustard
2 tablespoons minced fresh dill
Ingredients
2 tablespoons vegetable oil
1½ pounds white mushrooms, trimmed and halved if small or quartered if large
3 onions, chopped fine
Salt and pepper
⅓ cup all-purpose flour
¼ cup tomato paste
6 garlic cloves, minced
½ ounce dried porcini mushrooms, rinsed and minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
½ cup dry white wine
1½ cups chicken broth
⅓ cup soy sauce
2 bay leaves
4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces
⅓ cup sour cream
2 teaspoons Dijon mustard
2 tablespoons minced fresh dill
Why This Recipe Works
We started by getting out our skillet and browning the white mushrooms to concentrate their flavor, augmenting them with dried porcini mushrooms for an even deeper mushroom flavor that wouldn't be muted by hours in the slow cooker. Then, since we had our skillet out to brown the white mushrooms, we sautéed the aromatics and created a flour-thickened base for the stew to produce the proper consistency. With such a flavorful base, we didn't need to brown the meat but could add it directly to the slow cooker—a real timesaver.
Before You Begin
Serve over egg noodles.
Instructions
- Heat oil in 12-inch skillet over medium heat until shimmering. Add white mushrooms, onions, and ¼ teaspoon salt, cover, and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until vegetables are dry and lightly browned, 5 to 7 minutes. Stir in flour, tomato paste, garlic, porcini mushrooms, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine and ½ cup broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir remaining 1 cup broth, soy sauce, and bay leaves into slow cooker. Season beef with salt and pepper and stir into slow cooker. Cover and cook until beef is tender, 8 to 9 hours on low or 5 to 6 hours on high.
- Discard bay leaves. Using large spoon, skim fat from surface of sauce. Whisk ½ cup sauce, sour cream, mustard, and dill together in bowl (to temper), then stir mixture back into slow cooker. Season with salt and pepper to taste. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments