Slow-Cooker Beef Stroganoff

Name: Slow-Cooker Beef Stroganoff
Yield: Serves 6 to 8
Cuisine: Europe, Eastern European & German
Ingredients: 1 1/2 cups, low-sodium beef broth; 1/4 cup, dried porcini mushrooms, rinsed and patted dry; 2 tablespoons, vegetable oil; 2 , onions, chopped fine; 2 tablespoons, tomato paste; 1/2 cup, white wine; 1/3 cup, soy sauce; 4 pounds, boneless beef chuck stew meat cut into 1 1/2-inch pieces (see note); 1 pound, white mushrooms, cleaned and quartered; 6 tablespoons, all-purpose flour; 1 1/2 cups, sour cream; 2 tablespoons, chopped fresh dill leaves; , Salt and pepper

Main Courses
Europe
Eastern European & German
Meat
Beef
Slow Cooker
Stews

Appears in Cook's Country October/November 2008

Slow-cooker stroganoff recipes promise to transform a cheap, tough cut into something special, but they forget about the sauce, which ends up watery and bland.

SERVES 6 to 8

TIME 6¼ to 7¼ hours on high, or 9 to 10 hours on low plus 15 minutes on high

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