Slow Cooked Beef Stroganoff

Name: Slow Cooked Beef Stroganoff
Ingredients: 1 12 lbs lean stewing beef; 1 tablespoon cooking oil; 2 cups sliced fresh mushrooms; 12 cup sliced green onion; 2 cloves garlic, minced; 12-1 teaspoon dried oregano; 14 teaspoon salt, to taste; 14-12 teaspoon dried thyme; 14 teaspoon pepper, to taste; 1 bay leaf; 1 12 cups beef broth; 13 cup dry sherry; 1 (8 ounce) carton sour cream; 13 cup all-purpose flour; 14 cup water; 4 cups hot cooked noodles; chopped fresh parsley

17 ingredients

12 steps

Ingredients

1 12 lbs lean stewing beef
1 tablespoon cooking oil
2 cups sliced fresh mushrooms
12 cup sliced green onion
2 cloves garlic, minced
12-1 teaspoon dried oregano
14 teaspoon salt, to taste
14-12 teaspoon dried thyme
14 teaspoon pepper, to taste
1 bay leaf
1 12 cups beef broth
13 cup dry sherry
1 (8 ounce) carton sour cream
13 cup all-purpose flour
14 cup water
4 cups hot cooked noodles
chopped fresh parsley

Directions

1

In a large non-stick skillet, brown the stew meat in hot oil (do this in batches if necessary); drain well.
2

Add the mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf to a 4-quart slow-cooker.
3

Add in the stew meat.
4

Pour the beef broth and sherry over meat/vegetables.
5

Cover and cook on LOW for 7-8 hours.
6

Discard bay leaf.
7

Increase to heat to HIGH; in a small bowl, whisk the sour cream, flour, and water until smooth.
8

Stir one cup of hot liquid into the sour cream mixture.
9

Return all to slow cooker; stir well.
10

Cover and cook on HIGH for 30 minutes or until thick and bubbly; adjust seasoning to taste.
11

Serve meat, vegetables and sauce over hot cooked noodles.
12

Sprinkle fresh chopped parsley over the top.