Sunday, January 15, 2017

Slow Cooker Beef Stroganoff

1 1/2 pounds beef stew meat, cut into 3/4 inch cubes
1 tablespoon oil

2 cups sliced fresh 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 dairy sour cream
1/2 cup all purpose flour
1/4 cup water

Hot cooked noodles

1. In a large skillet brown beef in hot oil.  Drain off fat.

2. In a 3 1/2 quart slow 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 for 8 hours or on high heat for 4 hours.  Discard bay leaf.

4. If using low heat setting, turn to high heat setting.  Mix together sour cream, flour, and water in a medium bowl. Stir about 1 cup of the hot liquid into the 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.


Cindi said...

Gonna try this recipe. I've been using my slow cooker A LOT!!!
I set it in the morning and when I come back home from a full day out, I have a great meal ready for me.
Just wrapping up the chicken cacciatore.
Your recipe is next!

Sallie (FullTime-Life) said...

This looks like a keeper! I'm using my slow cooker a lot more lately and am always looking for new recipes.