2 cups sliced shitake mushrooms (6 oz.) or white mushrooms
3 shallots, thinly sliced
1 1/2 cups low-sodium beef broth
1/2 cup sour cream
How to Make It
Sprinkle 3/4 tsp. salt, pepper and 1 tsp. paprika all over beef. Warm oil in a large skillet over medium-high heat. Cook beef, stirring occasionally, until browned on all sides, about 8 minutes. Transfer meat to a slow cooker.
Add mushrooms, shallots and remaining 1 tsp. paprika to skillet; season with salt and cook for 3 minutes, stirring often. Combine beef broth and sour cream, pour into pan with mushrooms and shallots, and cook for 2 minutes, scraping up any browned bits from bottom of pan. Pour mixture over beef in slow cooker, cover and cook on low until beef is tender, 6 hours. If desired, sprinkle with chopped fresh dill or parsley before serving.
I'm not usually satisfied with your average online "best slow cooker ribs/chicken/dal/etc ever!!" recipe. It makes me think that an average home cook has low standards when it comes to food and it's taste nuances. But, this recipe is good. The meat is tender and sauce succulent. That said, i might be a bit biased since i'm used to eating real Russian "böfstroganov" and i like the taste. However, you will hard pressed to find a proper Russian beef-stroganov with mushrooms :). I rolled my meat pieces in flour prior to frying and that provided enough thickening for the sauce in the end. Also used both sweet Hungarian paprika powder and hot Hungarian paprika powder.
Yummy! This was really good. I made a couple changes to the recipe though. I also floured the meat before browning. I then added 1 tablespoon of cooking sherry, 1 tablespoon of chopped garlic and 1/2 can of mushroom soup (we don't like the texture of mushrooms but like the flavor) to the broth mixture. Because my husband isn't a fan of noodles or rice, I scooped his portion over mashed potatoes (mine over egg noodles) I then served it with a side of chilled cranberry sauce and sautéed spinach and he loved it! Will definitely make it again.
Just threw it all in the pot as a previous commenter had done, added a can of mushroom soup and stirred in a little corn starch in the end to thicken it up and it was really good. The family loved it and now I'm making it for the second time. Will make again and again.
Have tried other beef stroganoff recipes and just was not too happy with them. This recipe is a great basis, but I made a few changes based upon previous comments from reviewers: 1) dredged meat in flour (along w/ called for salt, pepper, paprika) prior to browning 2) only had reduced-fat sour cream on hand and it started to separate a bit while in the pan so I added about 1 tablespoon of cream cheese (that helped) 3) checked meat at 5 hrs and it was essentially done (very tender). Added about 1 Tablespoon flour, cranked heat up to "high" and cooked for another 25 mins - sauce was thickened nicely 4) added fresh dill as recipe recommends
I dredged the beef in flour prior to browning it and cooked it on high for 5 hours...got a bit of a late start. Used a combination of shitake and white mushrooms (we love 'shrooms). Didn't need to add any additional flour to thicken up, but it did need a touch of salt at the end. Served with whole grain egg noodles...delicious! Loved this...it is my new favorite stroganoff recipe.
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