Classic Beef Stroganoff

By luvmybuttonsnbows

PREP:
30 minutes
COOK:
Low 8 hours, High 4 hours; plus 30 minutes on High
MAKES:
6 servings
SLOW COOKER:
3 1/2- to 4-quart

Ingredients

• 1 1/2 pounds lean beef stew meat
• 1 tablespoon cooking oil
• 2 cups sliced fresh mushrooms
• 1/2 cup sliced green onions or 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme, crushed
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 1/2 cups beef broth
• 1/3 cup dry sherry
• 1 8-ounce carton dairy sour cream
• 1/3 cup all-purpose flour
• 1/4 cup water
• 4 cups hot cooked noodles or rice
• Snipped fresh parsley (optional)

Preparation

Step 1

Cut up any large pieces of stew meat. In a large skillet brown beef, half at a time, in hot oil. Drain off fat.
In a 3 1/2- to 4-quart slow cooker place mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf. Add stew meat. Pour beef broth and sherry over all. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf.
If using low-heat setting, turn to high-heat setting. In a medium bowl whisk together sour cream, flour, and water until smooth. 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 and bubbly.
Serve over hot cooked noodles or rice. If desired, sprinkle with snipped fresh parslev.