This sounds so delicious. I just have one question for you. I am curious why the recipe doesn't call for beef broth instead. Also, I do not cook with wine. Would I just add the additional stock instead of the wine? Thank you for this recipe. This will now be my New Year's Eve dinner. I have a sirloin tip roast in the freezer which I think will be just fine instead of the chuck roast.
Thanks, Heather----- Original Message ----- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
To: "Blind Cooks List" <blindcooks@xxxxxxxxxxxxx> Sent: Monday, December 23, 2013 8:52 PM Subject: [blindcooks] Fw: Beef StroganoffNo need....I have the very recipe I was talking about right here. I haven't made this exact recipe yet, but every recipe I have made from this book so far has been finonimal, and I will be making it soon. Jon
----- Original Message ----- From: Jan Bailey
To: Jon Rawlings Sent: Saturday, February 09, 2013 1:08 PM Subject: Beef Stroganoff Beef StroganoffFromAmerica's Test Kitchen Slowcooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes
Author:America'S Test KitchenWHY THIS RECIPE WORKS: To make sure our slow-cooker version of beef stroganoff delivered tender beef in a meaty mushroom sauce, we started by getting out our skillet and browning the mushrooms to concentrate their flavor, augmenting them with dried porcini mushrooms for an even deeper mushroom flavor that wouldn't be muted by hours in a slow cooker. Then, since we had our skillet out to brown the mushrooms, we sauteed the aromatics and created a flour-thickened base for the stew to produce the proper consistency. With such a flavorful base, we didn't need to brown the meat but could add it directly to the slow cooker--a real timesaver. Serve with Buttered Egg Noodles.
3 tablespoons vegetable oil1 1/2 pounds white mushrooms, trimmed and halved if small or quartered if large
Salt and pepper 3 onions, minced 1/4 cup tomato paste 6 garlic cloves, minced 1/2 ounce dried porcini mushrooms, rinsed and minced 1 tablespoon minced fresh thyme or 1 teaspoon dried 1/3 cup all-purpose flour 1 1/2 cups low-sodium chicken broth, plus extra as needed 1/2 cup dry white wine 1/2 cup soy sauce 2 bay leaves1 (4-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks (see page 59)
1/3 cup sour cream 2 teaspoons Dijon mustard 2 tablespoons minced fresh dill1. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add mushrooms and 1/4 teaspoon salt, cover, and cook until mushrooms are softened, about 5 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes longer; transfer to slow cooker.
2. Heat remaining 2 tablespoons oil in skillet over medium-high heat until shimmering. Add onions, tomato paste, garlic, porcini, and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
3. Stir wine, soy sauce, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
4. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. In bowl, combine 1 cup hot stew liquid with sour cream and Dijon (to temper), then stir mixture into stew. (Adjust stew consistency with additional hot broth as needed. ) Stir in dill, season with salt and pepper to taste, and serve.
BUTTERED EGG NOODLESCook 1 pound egg noodles in salted boiling water, drain, and toss with 2 tablespoons butter. Season with salt and pepper to taste. Serves 6 to 8.
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