July 27, 2010

Beef Stroganoff & Mad Men

I wanted to make something special for the season premier of Mad Men on Sunday. I figured a comfort dish from the 60's would be a great fit.  I gave my husband an option between 2 of his favorite meal:  Meatloaf and Beef Stroganoff.  It was a tough decision but he chose Beef Stroganoff.  I was surprised because he usually goes for meatloaf without hesitating.  I went for the crockpot method so I could throw it on after we got back from the lake and relax the rest of the day while smelling the magic happen.

If you haven't seen an episode of Mad Men, you must do so now.  It's a great show and Don Draper is too cool for school and super hot.  End of story!

2 lbs round steak, cut into 1 inch cubes, fat removed
1 1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sweet paprika
1 c all purpose flour
4 tbsp unsalted butter
1 tbsp canola or vegetable oil
1 large onion, cut into half rounds
1 lb cremini mushrooms, sliced
1/4 c dry red wine
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 c beef broth
1/4 c dried porcini mushrooms, crumbled
1 c heavy cream
Noodles or long-grain rice for serving

Mix the salt, pepper, paprika and flour in a large plastic ziplock bag.  Add the meat, toss to coat and shake off the excess flour.  Heat the butter and oil in a large skillet over high heat.  Add the meat a few pieces at a time and brown all sides.

Transfer the browned meat to the insert of a 5-7 quart slow cooker.  Add the onions and cremini mushrooms to the skillet.  Saute over medium-high heat until the vegetables are softened and browned. (7-9 minutes)

Transfer the contents of the skillet to the slow-cooker insert.  Deglaze the skillet with the wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.  Add the tomato paste, Worcestershire, and broth and heat.  Transfer the liquid to the slow-cooker inset and stir in the porcini mushrooms.

Cover and cook on high for 3 hours.  Stir in the cream, cover, and cook on low for an additional hour.

Serve with noodles or steamed long-grain rice.  Serves 8.

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