Slow-Cooker Beef Stroganoff
Slow-cooker stroganoff recipes promise to transform a cheap, tough cut iinto something special, but they forget about the sauce, which ends up watery and bland.
Why This Recipe Works
Instead of browning two or three batches of meat, we created fond (brown stock) quickly by turning to caramelized onions and tomato paste—the bits left behind were used as the base for the sauce in our Slow-Cooker Beef Stroganoff recipe.
To enhance the meaty flavor, we added a good amount of soy sauce and augmented the classic white mushrooms in this dish with earthy, potent dried porcini mushrooms rehydrated in beef broth. To thicken the sauce, we found conventional methods like tapioca and cornstarch were not as effective as pulling some of the stroganoff sauce out of the slow cooker, mixing it with flour, and stirring the slurry back in.