Sunday, January 10, 2016

Slow Cooker Stroganoff

Dinner tonight will be Beef Stroganoff over Noodles.  I have made this many times and it is so good. Even makes good leftovers. 

1 1/2 lb. stew meat, cut into 3/4 inch cubes
1 tablespoon oil

2 cups sliced mushrooms
1/2 cup sliced green onions
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups beef broth
1/3 cup sherry

1 8 ounce carton sour cream
1/2 cup flour
1/4 cup water

Hot cooked noodles

1. In a large skillet, brown beef in hot oil.  Drain off fat and place in slow cooker. 

2. Place beef, mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf in the slow cooker.  Pour beef broth and sherry over all. 

3. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours.  Discard bay leaf. 

4. If using low heat, turn setting up to high. Mix together sour cream, flour, and water.  Stir about 1 cup of the hot liquid into the sour cream mixture.  Return all to the slow cooker; stir to combine.  Cover and cook on high heat setting for 30 minutes or until thickened. 

5. Serve over hot cooked noodles. 


Hattie said...

Would you believe it? I wanted to cook this, but I couldn't find any noodles. Other forms of pasta would not work, so I had to abandon the project.

Rambling Woods said...

My mother used to make this... Michelle