Slow Cooker Beef Stroganoff with Porcini Cream and Paprika Ribbons
A luxurious, slow-cooked beef stew featuring the deep earthiness of porcini mushrooms and a velvety paprika-infused cream sauce.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: European/Fusion
Ingredients
Scale
- 2 lbs Beef Chuck Roast, cubed
- 1 oz Dried Porcini Mushrooms
- 2 cups Beef Bone Broth
- 1 cup Sour Cream
- 2 tbsp Hungarian Paprika
- 4 cloves Garlic, minced
- 2 tbsp Olive Oil
- Salt and Black Pepper to taste
Instructions
- Sear the beef cubes in olive oil in a skillet until browned on all sides.
- Deglaze the skillet with a bit of broth and pour everything into the slow cooker.
- Add the dried porcini mushrooms, minced garlic, and 1 tablespoon of paprika.
- Pour in the remaining beef bone broth and stir gently.
- Cook on Low for 7-8 hours until the beef is tender.
- Stir in the sour cream and the remaining tablespoon of paprika just before serving.