Sunday, July 13, 2014

Slow Cooker Beef Stroganoff

Beef Stroganoff (Slow Cooker)
1 ½ pounds beef stew meat, cut into ¾ inch cubes
1 tablespoon cooking oil
2 cups sliced fresh mushrooms
½ cup sliced green onions
2 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon pepper
1 bay leaf
1 ½ cups beef broth
1/3 cup dry sherry 
1 8 ounce carton dairy sour cream
½ cup all-purpose flour
¼ cup water 
 Hot cooked noodles
    1.     In a large skillet brown beef in hot oil.  Drain off fat. 
2.     In a 3 ½ quart crockery cooker combine beef, mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf.  Pour beef broth and sherry over all. 
3.     Cover; cook on low heat setting for 8 to 10 hour or on high heat setting for 4 to 5 hours.  Discard bay leaf. 
4.     If using low heat setting, turn to high heat setting.  Mix together sour cream, flour, and water.  Stir about 1 cup of the hot liquid into sour cream mixture.  Return all to cooker; stir to combine.  Cover and cook on high heat setting for 30 minutes or until thickened. 
5.     Serve over hot cooked noodles.  Serves 6.

2 comments:

bettyl-NZ said...

That sounds fabulous! I will have to try it soon!

Florence said...

Betty, it really is good. I have made it for years.