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recipe_443_4069361

Slow Cooker Beef Stroganoff

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.

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.
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Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff

In stock

$3.89

Summary
    ¼ cup Mushrooms - Kibbled
    ½ tsp. Thyme
    1 Tbsp. Mushroom Paradise Spice Blend
    Chardonnay Oak Smoked Sea Salt (to taste)
    4 Peppercorn Spice Blend (to taste)
    1 ½ cup beef broth, divided
    2 Tbsp. vegetable oil
    2 Tbsp. tomato paste
    2 onions, chopped fine
    ½ cup white wine
    ½ cup soy sauce
    4 lbs beef chuck stew meat, 1 ½ inch pieces
    1 lb white mushrooms, quartered
    6 Tbsp. flour
    2 Tbsp. fresh chopped dill
    1 ½ cup sour cream
    1 lb cooked egg noodles, drained
    Prep Time
    30 mins.
    Total Time
    4 hrs 30 mins.
    Cook Time
    4 hrs
    Yield
    6-8 servings
    COMBINE 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, Thyme, and onions, and cook 8-10 mins., stirring frequently until onions are lightly browned.
    ADD 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 Chardonnay Oak Smoked Sea Salt and 4 Peppercorn Spice Blend. Serve over hot egg noodles.
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