Beef Stroganoff (slow cooker)

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Ingredients

1. 2 T vegetable oil
2. 3 medium onions, minced
3. 1/4 c tomato paste, 66 g
4. salt
5. 3/4 c red wine or dry white wine, 176 g
6. 1 (5 lb) sirloin tip steak or boneless beef chuck-eye roast, trimmed and cut into 1 1/2 inch chunks
7. 3 (10 oz) pkgs. white button mushrooms, wiped clean, trimmed and quartered
8. 2 c chicken broth, reduced sodium, 480 g
9. 1/3 c soy sauce, reduced sodium, 95 g
10. 1/4 c Minute tapioca, 38 g
11. 1/2 oz dried porcini mushrooms, soaked*
12. 1/2 c sour cream, 120 g
13. 2 t Dijon mustard
14. ground black pepper
15. Egg noodles, cooked according to package directions
16. chopped parsley, for garnish (optional)

Instructions

Soaked Mushrooms

1. Place dried porcini mushrooms in a very small bowl and cover with boiling water.
2. Let mushrooms soak for 15 minutes.
3. Drain mushrooms through a small strainer lined with a wet paper towel, reserving liquid.
4. Chop the porcini mushrooms and add to the reserved liquid.

Stroganoff

1. Heat the oil in a 12 inch nonstick skillet over medium heat until shimmering, but not smoking.
2. Add the onions, tomato paste, and 1/4 t salt and cook until the onions are softened and lightly browned, 10 to 15 minutes.
3. Stir in the wine, scraping up any browned bits.
4. Transfer the onion mixture to the slow cooker insert and stir in the meat, white mushrooms, broth, soy sauce, tapioca and porchini mushrooms with liquid until evenly combined.
5. Cover and cook on Low until the meat is tender, 9 to 11 hours. (Alternatively, cover and cook on High for 5 to 7 hours.)
6. Place a paper towel on top of stew to remove as much fat as possible.
7. Stir 1 cup of the stewing liquid into the sour cream to temper, then stir the sour cream mixture back into the stew.
8. Stir in the mustard, season with salt and pepper to taste.
9. Serve over prepared egg noodles, garnish with parsley if desired.

Picture of Recipe