I live by this rule almost 100% of the time. Today was not a day I lived by that rule. Funny enough, I scanned the recipe this morning and didn't see/understand it was a slow cooker recipe. EVEN THOUGH IT'S IN THE TITLE!!!
Ugh.
So I did not make this in a slow cooker. Instead, I put it in my dutch oven and stuck in in a lowish (300F) oven for 3 hours.
I have a damn good Stroganoff recipe I use all the time. I spent years formulating the perfect combination to get a good flavor. So when I make a stroganoff recipe I tend to compare it to mine.
Overall this recipe was good. It has too much paprika for me, but it wasn't horrible. I think the oven approach worked well for this too.
Classic Beef Stroganoff Recipe (Crock Pot)
Recipe from The Food Charlatan
Serves 6
- 2 to 2 1/2 pounds chuck roast, chopped into 2 inch chunks
- 1-2 tablespoons vegetable oil
- generous salt and pepper
- 4 tablespoons butter, (half stick)
- 1 onion, chopped
- 8 to 12 ounces mushrooms, quartered
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper, or more to taste
- 2 teaspoons paprika
- 1 tablespoon dried parsley
- 1 tablespoon garlic, smashed and minced
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1/2 cup water
- 2 teaspoons Better Than Bouillon Beef Base
- 1 to 2 cups sour cream, to add after cooking
- 12-16 ounces pappardelle pasta, plus water and salt
- fresh parsley, to garnish
- fresh chives, to garnish
Cut the chuck roast into 2 inch chunks. Separate all the pieces out onto a work surface and dry them all over with paper towels. Salt and pepper the pieces.
Heat a 12 inch skillet over medium high heat. When it is hot, add 1 tablespoon oil and swirl to coat.
Carefully place about 1/3 of the pieces of beef into the pan, one by one. Leave at least an inch or two of space in between. If you put them too close together, your meat will start to steam itself, and no browning will occur. No browning means less flavor.
Let the meat sear for about 1-2 minutes, then use tongs to flip each piece. When you see nice brown edges on both sides, transfer the meat to your slow cooker.
Continue searing the rest of the beef in one or two more batches, depending on space. Add more oil as necessary, and reduce the heat to medium if your pan starts to smoke. Remove all the meat to the slow cooker, but don't clean out that pan. We need all those gorgeous brown bits.
Melt 4 tablespoons butter over medium high heat in the pan you seared the meat in. When it's melted, add the chopped onion and quartered mushrooms. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons paprika, and 1 tablespoon dried parsley. Sauté for 5-8 minutes, until onions and mushrooms are soft.
Add 1 tablespoon smashed and minced garlic. Sauté for 1 minute until fragrant. Add 1 or 2 tablespoons tomato paste. Cook it for about a minute, stirring.
Add 1/2 cup red wine and 1/2 cup water. Add 2 teaspoons Better Than Bouillon Beef Base. Let the mixture come to a boil over high heat, then reduce heat to a simmer and let cook for another 5-7 minutes until it has reduced a bit.
Transfer the mixture to the slow cooker, adding in every last drop. Stir it together with the beef.
Cover and cook on low for 8 hours, or on high for 4 hours.
Fill a large pot with water and about a tablespoon of salt (it should taste like seawater.) Bring the water to a boil and add the pappardelle pasta. Stir constantly to make sure the noodles don't stick. Cook according to package instructions, usually about 3 minutes. Boil until al dente, don't over cook.
Drain..
Add some pasta to a serving plate. Top with beef stroganoff. The chunks of beef may be big, but it's so fork tender your guests can take care of it themselves at the table.
Add a big dollop of sour cream to each plate. Top with fresh parsley and fresh chives.
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