Classic beef Stroganoff is a Russian dish made by simmering strips of beef in a stew and swirling in velvety sour cream. Our slow-cooker version has all the flavor of the original recipe but with less fuss. Serve over whole-grain broad noodles or brown rice.
1 1/2 lb beef rump roast (aka bottom round), trimmed and thinly sliced into 2-inch strips
1 1/2 tsp fresh ground black pepper
1/2 tsp sea salt
2 tsp safflower oil
1 yellow onion, thinly sliced
2 cloves garlic, minced
1/2 cup dry white wine
3/4 cup low-sodium beef broth, divided
3 tbsp white whole-wheat flour
2 tbsp Worcestershire sauce
8 oz white mushrooms, sliced
2 bay leaves
1 star anise
1/2 cup sour cream (NOTE: Nonfat will not work for this use; TRY: Green Valley Organics Lactose-Free Sour Cream)
Season beef with pepper and salt, tossing to coat. Heat a large skillet on medium-high and brush with oil. Working in batches, cook beef, tossing to brown on all sides, and transfer to a 5-qt slow cooker. In the same pan, add onions and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook until fragrant, 30 seconds more. Add onion mixture to slow cooker.
Reduce heat to medium-low and add wine. Stir with a wooden spoon to scrape up any brown bits. In a small bowl, combine 1/4 cup of broth with flour and whisk until no lumps remain. Add to skillet with remaining 1/2 cup broth and Worcestershire sauce and cook, stirring constantly until slightly thickened, about 1 minute. Add sauce to slow cooker and top with mushrooms. Add bay leaves and star anise. (TIP: Make bay leaves and star anise easy to remove by wrapping them in a square of cheesecloth tied with kitchen string. When it’s time to remove them, just lift the cheesecloth out of the slow cooker.)
Cover and cook on high for 4 hours, until beef is fork-tender. To serve, remove bay leaves and star anise and swirl sour cream into the sauce. Serve warm over broad noodles or brown rice.