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
Cook 1 pound egg noodles in salted boiling water, drain, and toss with 2 tablespoons butter. Season with salt and pepper to taste. Serves 6 to 8.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (579g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 148 (31%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 137.8mg||42 %|
|Sodium 194.1mg||7 %|
|Potassium 1999.1mg||53 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 16.5g|
|Protein 60.4g||86 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 474
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