1. Combine ? 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.
Serve this rich, hearty stroganoff over buttered egg noodles or rice.
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|Serving Size: 1 Serving (557g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 192 (67%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 78.3mg||24 %|
|Sodium 706.7mg||24 %|
|Potassium 614.2mg||16 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 15.5g|
|Protein 7.5g||11 %|
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Calories per serving: 285
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