Classic Beef Stroganoff

By cindygwest

Ingredients

• 1 1/4 pounds beef stew meat
• 2 T vegetable oil
• 2 1/2 cups sliced fresh mushrooms
• 1/2 cups sliced green onions (4) or chopped onion (1 medium)
• 1 bay leaf
• 2 cloves garlic
• 1/2 t dried oregano, crushed
• 1/4 t. salt
• 1/4 t. dried thyme, crushed
• 1/4 t. ground back pepper
• 1 1/2 cups beef broth
• 4 cups dry sherry
• 1 8-ounce carton sour cream
• 1/3 cup flour
• 1/4 cup water
• Sauteed zucchini noodles hot cooked pasta Fresh basil for garnish

Details

Servings 6
Preparation time 30mins

Preparation

Step 1

1. Cut up any large pieces of meat. In a large nonstick skillet, cook half of the meat in hot oil or medium-high heat until browned. Use a slotted spoon and remove meat from skillet. Repeat with remaining meat. Drain off fat. Set aside.

2. In a 3 /12 - or 4-quart slow cooker, combine mushrooms, green onions, bay leaf, garlic, oregano, salt, thyme, and pepper. Add meat. Pour broth and sherry over mixture in cooker.

3. Cover and cook on low-hear setting for 8 - 10 hours or high heat setting for 4 - 5 hours.

4. If using low heat setting, turn to high heat. In a medium bowl, stir together sour cream, flour, and water until wmooth. Gradually stire about 1 cup of the hot broth into sour cream mixture. Return sour cream mixture to cooker; stir to combine. Cover and cook about 30 minutes more or until bubbly. Serve over sauteed zucchini.