Total Time
9hrs 15mins
Prep 45 mins
Cook 8 hrs 30 mins

A rich, comforting, old family favorite

Ingredients Nutrition


  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.
Most Helpful

This tasted nothing like beef stroganoff. It tasted like mushroom soup with meat in it.

Kiwipom January 22, 2007