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Beef Stroganoff
Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds stew meat -- cut in 1" cubes
1 tablespoon cooking oil
1 4 oz jar sliced mushrooms
1 tablespoon dried minced onion
2 cloves garlic -- minced
or
1/4 teaspoon garlic powder
1/2 teaspoon dried crushed oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon dried crushed thyme
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry cooking sherry
1 8 oz carton dairy sour cream
1/2 cup all-purpose flour
1/4 cup water
4 cups hot cooked noodles or rice
serves 6
In a large skillet brown beef in hot oil. Drain off fat.
In Corck-Pot combine beef, mushrooms, onions, garlic, oregano, salt, pepper, th
yme, and bay leaf. Pour in beef broth and cooking sherry. Cover; cook on Low
for 8 to 10 hours or on High for 4 to 5 hours. Discard bay leaf.
If using Low heat, turn to High heat. Mix together sour cream, flour, and wate
r. Stir about 1 cup of the hot liquid into sour cream mixture. Return all to
cooker; stir to combine. Cover and cook on High for 30 minutes or until thicke
ned and bubbly. Serve over noodles or rice.
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