Crock Pot/Slow Cooker Classic Beef Stroganoff
classic beef stroganoff
1 1/2 lbs lean beef stew meat
1 tbls oil
2 cups sliced fresh mushrooms
1/2 cup sliced green onions or 1/2 cup chopped onion
2 cloves garlic, minced
1/2 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp dried thyme, crushed
1/4 tsp pepper
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
1 8-ounce carton dairy sour cream
1/3 cup all-purpose flour
1/4 cup water
4 cups hot cooked noodles or rice
snipped fresh parsley
cut up any large pieces of stew meat. in a large skillet brown beef, half at a time, in hot oil. drain off fat.
in a 4-quart slow cooker place mushrooms, onions, garlic, oregano, salt, thyme, pepper and bay leaf. add stew meat. pour beef broth and sherry over all. cover; cook on low 8-10 hors, or high 4-5 hours. discard bay leaf.
if using low setting, turn to high. in a medium bowl whisk together sour cream, flour and water until smooth. stir about 1 cup of the hot liquid into sour cream mixture. return all to cooker; stir to combine. cover and cook on high 30 minutes or until thickened and bubbly.
serve over hot noodles or rice. sprinkle with snipped parsley.
yield: 6 servings