630 minutes
A rich and comforting slow-cooked beef stroganoff with tender beef, mushrooms, and a creamy sauce.
Dried Porcini Mushrooms, rinsed and patted dry
0 oz
tablespoons
Onions, chopped fine
each
tablespoons
cups
cups
Boneless Beef Chuck Stew Meat, cut into 1.5-inch pieces
0 lb
White Mushrooms, cleaned and quartered
0 lb
tablespoons
cups
Fresh Dill Leaves, chopped
tablespoons
to taste
to taste
1. Prepare Porcini Mushrooms
Combine the beef broth and dried porcini mushrooms in a microwave-safe bowl. Microwave for about a minute until the mushrooms are softened. Strain the liquid through a fine-mesh strainer lined with a paper towel to catch any grit, and chop the porcini mushrooms. Reserve the liquid.
2. Cook Onions and Tomato Paste
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and tomato paste. Cook, stirring frequently, for 7 to 10 minutes until the onions are soft and lightly browned.
3. Add Liquids and Porcini Mushrooms
Stir in the white wine, soy sauce, the remaining beef broth, the chopped porcini mushrooms, and the reserved porcini liquid. Bring to a boil while scraping up any browned bits from the bottom of the skillet.
4. Combine in Slow Cooker
Transfer the broth mixture to your slow cooker. Add the beef chuck pieces and the quartered white mushrooms. Stir to combine, cover, and cook on high for 6 to 7 hours or on low for 9 to 10 hours until the beef is tender.
5. Thicken Sauce
Skim any excess fat from the surface of the sauce. Transfer a portion of the sauce to a large bowl and whisk in the flour until smooth. Stir this flour mixture back into the slow cooker and cook for an additional 15 minutes.
6. Finish and Serve
Stir in the sour cream and fresh dill. Season with salt and pepper to taste. Mix thoroughly until the sour cream is fully incorporated. Serve warm.
Add Dijon mustard or smoked/sweet paprika for a tangy or Hungarian flair, or fresh herbs for an aromatic twist.
Try chicken or pork as alternatives, or go vegetarian with a mushroom stroganoff using vegetable broth.
Experiment with cremini, portobello, shiitake, or a wild mushroom mix for added depth and earthiness.
Incorporate an Asian-inspired twist using coconut milk and soy sauce, or an Italian spin with sundried tomatoes and Parmesan.
Substitute with Greek yogurt for a tangy, lower-fat sauce or cream cheese for richness.
Choose a well-marbled cut like chuck roast, trimming excess fat while maintaining marbling for flavor.
Brown the beef in batches to develop a deep, rich flavor through the Maillard reaction, avoiding overcrowding the pan.
Temper sour cream by mixing in hot sauce before adding to the slow cooker to prevent curdling.
Do a final seasoning adjustment before serving, as slow cooking can mellow flavors.
Opt for a high-quality, low-sodium beef broth to control seasoning and provide a robust flavor base.
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