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In the spirit of the Sochi Winter Olympics, we'd like to share the recipe for one of our favorite Russian classics, beef stroganoff, but adapted for the perfectly low-and-slow, hands-off convenience of a slow cooker. One bowl of this hearty beef stew - doled over buttery egg noodles, of course - is the perfect meal for the coldest day.
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Slow-Cooker Beef Stroganoff
If you can’t find large chunks of stew meat, buy a 4- to 5-pound chuck roast and cut it yourself, trimming away excess fat. This stroganoff can be made up to 2 days in advance, but the sour cream and dill should be added just before serving.
1 1/2 cups low-sodium beef broth
1. Combine 1/2 cup broth and porcini in bowl and microwave until steamy and mushrooms have softened, about 1 minute. Line fine-mesh strainer with one paper towel and strain porcini, reserving liquid. Chop porcini fine and set aside.
2. Heat oil in large skillet over medium-high heat until shimmering. Cook onions and tomato paste, stirring frequently, until lightly browned, 7 to 10 minutes. Stir in wine, soy sauce, remaining broth, chopped porcini, and reserved porcini liquid, scraping up any browned bits with wooden spoon. Bring broth mixture to boil, then transfer to slow cooker. Add beef and white mushrooms to slow cooker, cover, and cook on high until meat is tender, 6 to 7 hours (or cook on low for 9 to 10 hours).
3. Set slow cooker to high, if necessary. Skim fat from surface. Transfer 2 cups sauce from slow cooker to large bowl and whisk in flour. Stir flour mixture into slow cooker and cook, covered, until sauce thickens, about 15 minutes. Stir in sour cream and dill and season with salt and pepper. Serve.
On the side: Buttered egg noodles
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