Beef Stroganoff

By á-708

Ingredients

• 1 Tbs (15 ml) vegetable oil
• 1 1/2 - 2 lb (675 - 900 g) lean beef stew meat
• 2 cups (500 ml) sliced fresh mushrooms
• 1 medium onion, chopped
• 1 - 2 cloves garlic, finely chopped
• 1 bay (laurel) leaf
• 1/2 tsp (2 ml) dried oregano
• 1/4 tsp (1 ml) dried thyme
• Salt and freshly ground pepper to taste
• 1 1/2 cups (375 ml) beef stock
• 1/4 cup (60 ml) dry sherry
• 8 oz (225 g) sour cream
• 1/3 cup (80 ml) all-purpose flour
• 1/4 cup (60 ml) water
• Egg noodles cooked according to package directions

Details

Servings 6

Preparation

Step 1

Heat the oil in a large skillet over high heat and brown the beef on all sides. Place the mushrooms, onion, garlic, bay leaf, oregano, thyme, salt, and pepper in the slow cooker. Add the browned meat, stock, and sherry. Cook covered on high heat (or in a pot over very low heat on the stove) for 4 to 5 hours. Remove and discard the bay leaf. In a mixing bowl, whisk together the sour cream, flour, water, and about 1 cup (250 ml) of the hot liquid from the slow cooker. Pour into the slow cooker, stirring to combine. Cover and cook 30 minutes. Serve over egg noodles. Serves 6 to 8.