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 Stroganoff
No 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 Stroganoff
FromAmerica's Test Kitchen Slowcooker Revolution: One Test Kitchen. 30
Slow Cookers. 200 Amazing Recipes
Author:America'S Test Kitchen
WHY 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 oil
1 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 leaves
1 (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 dill
1. 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 NOODLES
Cook 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.
64
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