Beef Stroganoff

By shortsport12

Ingredients

• 1 1/2 lbs. Stew Meat, cut in 1-inch cubes
• 1 Tbsp. Cooking Oil
• 1 jar (4 ounces) sliced Mushrooms
• 1 medium Onion, finely chopped
• 1/4 Tsp. Garlic Powder
• 1/2 Tsp. dried crushed Oregano
• 1/4 Tsp. Salt
• 1/4 Tsp. Black Pepper
• 1/8 Tsp. dried Crushed Thyme
• 1 Bay Leaf
• 1 1/2 C. Beef Broth
• 1/3 C Dry Cooking Sherry
• 1 container (16 ounces) Sour Cream
• 1/2 C all purpose Flour
• 1/4 C. Water
• 4 C. cooked Egg Noodles

Details

Servings 6

Preparation

Step 1

In a large skillet brown beff in hot oil and drain off fat.

In Crock Pot combine beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme, 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 water. Stir about 1 cup of hot liquid into sour cream mixture. Return all to cooker; stir to combine. Cover and cook on High for 30 minutes or until thickened and bubbly. Serve over noodles or rice.