¼ cup TSTE® Mushrooms - Kibbled
½ tsp TSTE® Thyme
1 TBS TSTE® Mushroom Paradise Spice Blend
TSTE® Chardonnay Oak Smoked Sea Salt (to taste)
TSTE® 4 Peppercorn Spice Blend (to taste)
From the Grocer
1½ cup beef broth, divided
2 TBS vegetable oil
2 TBS tomato paste
2 onions, chopped fine
½ cup white wine
½ cup soy sauce
4 lbs beef chuck stew meat, 1½ inch pieces
1 lb white mushrooms, quartered
6 TBS flour
2 TBS fresh chopped dill
1½ cup sour cream
1 lb cooked egg noodles, drained
COMBINE TSTE® Mushrooms - Kibbled and ½ cup beef broth in a bowl and microwave until mushrooms have softened, about 90 seconds. Strain through a mesh strainer lined with a paper towel or coffee filter. Reserve liquid. Chop rehydrated mushrooms until fine and set aside.
HEAT vegetable oil in large skillet over med-high heat. Add tomato paste, TSTE® Thyme, and onions, and cook 8-10 mins, stirring frequently until onions are lightly browned.
ADD TSTE® Mushroom Paradise Spice Blend and let heat 30 seconds. Stir in wine, soy sauce, remaining beef broth, chopped mushrooms and liquid. Scrape up brown bits on bottom of pan with a wooden spoon or rubber spatula.
BRING to a boil, then pour into slow cooker. Add beef and white mushrooms. Cover and cook on high 6-7 hrs until meat is tender. Skim any fat from surface. Transfer 2 cups of sauce into a bowl and whisk in flour. Stir flour mixture back into slow cooker. Cover and cook about 15 mins on high until sauce thickens.
STIR in dill, sour cream, and season to taste with TSTE® Chardonnay Oak Smoked Sea Salt and TSTE® 4 Peppercorn Spice Blend. Serve over hot egg noodles.
Yield: 6-8 servings
Total Time: 4 hrs 30 mins
Prep: 30 mins
Cook: 4 hrs
This recipe was created by Chef Stefan Pickerel, store owner of TSTE® San Francisco & Portland.