俄式炒牛肉听起来很有成人味，对吧? 想, 在我十几岁的时候, I was desperate to become an adult so that I could get out there to conquer the world! 现在, I’m grateful to be able to sneak in a nap on the weekend—adulthood brings so many responsibilities.
Thankfully, I have a slow cooker at my disposal, which helps me make the most out of busy days. Because once those ingredients are in the pot, it’s hands-off cooking for hours at a clip.
当我离开家的时候，我就会梦到俄式炒牛肉. I simply prep the ingredients and get them into the slow cooker prior to making my mad dash out of the house. When I walk in the front door hours later, I’m greeted with its hearty, welcoming aroma.
One of the things that I love about this particular recipe is its use of 下一轮烤 -一块特别多肉的牛肉. 你也可以用恰克或恰克烤肉, but you definitely want something that has the connective tissue typical in these types of cuts. The connective tissue is key to tender bites of meat— it breaks down over the course of the long, steady cooking in the slow cooker and helps the meat become fall-apart tender.
提示! 烹饪前不要跳过烤肉这一步. This browns the meat and adds a rich, caramelized flavor to the finished dish.
The sauce portion of this recipe (without noodles) keeps well for up to a week in the fridge, 或者在冰箱里放一个月左右. Prepared noodles can be stored separately for up to a week and stirred into the stroganoff before reheating.
- 1 1/2 pounds 下一轮烤 or chuck roast, cut into 2-inch chunks
In a medium-sized bowl, season the beef with the salt, pepper, and garlic powder. Allow the meat sit for a few minutes to absorb the spices while you prep the rest of your ingredients.
In a Dutch oven, or a pot with a heavy bottom, heat the vegetable oil over medium-high heat. While your oil is heating, add the all-purpose flour to the bowl with the seasoned meat. 把牛肉拌在面粉里，让它完全裹在面粉里.
Once your oil is hot and you can see ripples on its surface, add half of the beef to pot. Keep the pot over medium-high heat in order to sear properly—you may want to open a window or turn on your stove vent because this can get smoky!
把牛肉煎2到3分钟, or until the beef releases easily from the pan and the bottoms look brown and crusty. Give the beef a toss with a wooden spoon and sear for an additional 2 to 3 minutes. You don’t need the meat to be cooked; you just need some good searing on the surface.
Once all of your meat has been seared and transferred to the slow cooker, 把洋葱和大蒜放入热锅中. 用中高火煮, 激动人心的频繁, 直到洋葱变得光滑半透明, 3到4分钟.
Add 3 cups of the beef stock to the hot pot and use a stiff wooden spoon or spatula to scrape the browned bits from the bottom of the pan. Add the Dijon mustard and Worcestershire sauce to the pot and bring the mixture to a boil.
Carefully pour the mixture into the slow cooker to cover the beef chunks.
将月桂叶和蘑菇放入慢炖锅中. Give everything a stir, cover, and cook on high for 4 hours or on low for 8 hours.
About 15 minutes before you're ready to eat, cook the egg noodles in a pot of boiling water. Drain and toss with a little melted butter or olive oil to keep them from sticking. 盖上盖子保温.
另外, you can cook the dry noodles directly in the slow cooker—stir them in about 15 minutes before you're ready to serve and let them cook along with the sauce. (Just note that the noodles can quickly overcook and become mushy, so plan on serving the stroganoff as soon as the noodles are ready.)
在一个小搅拌碗里, gradually add about a cup of the cooking liquid to the sour cream, stirring constantly to temper the cream and keep it from curdling. 把这些混合物倒入慢炖锅中.
If the stroganoff seems too thick for your liking at this point, add up to another cup of broth. If it seems to thin, let it simmer with the lid off until thickened.
Prior to serving, remove the bay leaf and stir in the chopped dill and parsley. Serve over noodles along with crusty bread and a green salad.