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Warm and flavorful, savory beef stroganoff is cooked in the slow cooker for the ultimate comfort food. After a long chilly day, sit back and enjoy a dinner prepared earlier.
From TSTE®¼ cup TSTE® Mushrooms - Kibbled½ tsp TSTE® Thyme1 TBS TSTE® Mushroom Paradise Spice BlendTSTE® Chardonnay Oak Smoked Sea Salt (to taste)TSTE® 4 Peppercorn Spice Blend (to taste)
From the Grocer1½ cup beef broth, divided2 TBS vegetable oil2 TBS tomato paste2 onions, chopped fine½ cup white wine½ cup soy sauce4 lbs beef chuck stew meat, 1½ inch pieces1 lb white mushrooms, quartered6 TBS flour2 TBS fresh chopped dill1½ cup sour cream1 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 servingsTotal Time: 4 hrs 30 minsPrep: 30 minsCook: 4 hrs
This recipe was created by Chef Stefan Pickerel, store owner of TSTE® San Francisco & Portland.
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