This slow cooker beef stroganoff is full of wonderfully tender meat and a rich, flavorful sauce.
The slow cooker is one of my absolute favorite pieces of kitchen equipment and I’ve grown to love it even more since having a baby. Fifteen minutes of time in the morning and you have a hot meal waiting for you at dinnertime. I’ve also taken advantage of my slow cooker for Sunday dinners; any time I make something meat-centric, I always try to find a way to make it in the slow cooker. Cue this beef stroganoff recipe. Since we eat around lunchtime on Sundays, I was able to assemble this before bed on Saturday night and only had about 10 minutes of kitchen time on Sunday morning… heaven!
One of the best things about Sunday dinners is the abundance of leftovers that we usually have after each meal. As the table gets cleared, all of the serving platters are lined up on the island and I start to bust out the take-out containers so everyone can take some food home with them. Awhile back, I had purchased some generic plastic containers to have on hand so that no one had to worry about remembering to return “house” Tupperware.
I was recently contacted by Reynolds to see if I wanted to try a new product – disposable heat and eat containers. I immediately thought they would be perfect for our Sunday dinners; the containers are made of fibrous, paper-like materials (no plastic!), which means they are safe to put in the microwave. No need to transfer the food from my plastic containers into something else to heat up – just one container, pile in the leftovers, pop in the fridge, take off the lid, microwave, eat and then toss (they’re recyclable, too).
I love these containers and am excited about replacing all of the plastic take-out containers that I’ve been using with these heat and eat containers. These will be especially useful for Thanksgiving, when we have ALL the leftovers!
Now, back to this beef stroganoff… Thanks to the slow cooker, the beef comes out incredibly tender, the sauce is rich without being heavy, and full of flavor. I love this served over buttered egg noodles, but you could eat it plain or with rice, as well. A meal that is certainly perfect for the upcoming chilly fall days.
Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat until shimmering. Add the mushrooms and ¼ teaspoon salt, cover the skillet and cook until the mushrooms are softened, about 5 minutes. Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 additional minutes; transfer the mushrooms to a 6-quart slow cooker.
Heat the remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat until shimmering. Add the onions, tomato paste, garlic, porcini and thyme, and cook until the onions are softened and lightly browned, 8 to 10 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the broth, scraping up any browned bits and smoothing out any lumps. Transfer the mixture to the slow cooker.
Stir the wine, soy sauce and bay leaves into the slow cooker. Season the beef with salt and pepper and place in the slow cooker, nestling it in the liquid. Cover and cook on low until the beef is tender, 9 to 11 hours (or on high for 5 to 7 hours).
Once finished cooking, let the stew settle for 5 minutes, then remove fat from the surface using a large spoon and discard the bay leaves. In a small bowl, stir together 1 cup of the hot cooking liquid with the sour cream and Dijon, then stir the sour cream mixture into the slow cooker. Stir in the dill, season with salt and pepper, and serve.