Slow Cooked Beef Stroganoff |
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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 6 |
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A rich, comforting, old family favorite Ingredients:
1 1/2 lbs lean stewing beef |
1 tablespoon cooking oil |
2 cups sliced fresh mushrooms |
1/2 cup sliced green onion |
2 cloves garlic, minced |
1/2-1 teaspoon dried oregano |
1/4 teaspoon salt, to taste |
1/4-1/2 teaspoon dried thyme |
1/4 teaspoon pepper, to taste |
1 bay leaf |
1 1/2 cups beef broth |
1/3 cup dry sherry |
1 (8 ounce) carton sour cream |
1/3 cup all-purpose flour |
1/4 cup water |
4 cups hot cooked noodles |
chopped fresh parsley |
Directions:
1. In a large non-stick skillet, brown the stew meat in hot oil (do this in batches if necessary); drain well.
2. Add the mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf to a 4-quart slow-cooker.
3. Add in the stew meat.
4. Pour the beef broth and sherry over meat/vegetables.
5. Cover and cook on LOW for 7-8 hours.
6. Discard bay leaf.
7. Increase to heat to HIGH; in a small bowl, whisk the sour cream, flour, and water until smooth.
8. Stir one cup of hot liquid into the sour cream mixture.
9. Return all to slow cooker; stir well.
10. Cover and cook on HIGH for 30 minutes or until thick and bubbly; adjust seasoning to taste.
11. Serve meat, vegetables and sauce over hot cooked noodles.
12. Sprinkle fresh chopped parsley over the top.
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