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.