Slow Cooked Beef Stroganoff

A rich, comforting, old family favorite

• Ready In: 9 hrs 15 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  lean stewing beef
• 1  tablespoon  cooking oil
• 2  cups  sliced fresh mushrooms
• 1⁄2 cup  sliced green onion
• 2  cloves garlic, minced
• 1⁄2-1  teaspoon dried oregano
• 1⁄4 teaspoon salt, to taste
• 1⁄4-1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon pepper, to taste
• 1  bay leaf
• 1 1⁄2 cups beef broth
• 1⁄3 cup dry sherry
• 1 (8 ounce) carton sour cream
• 1⁄3 cup all-purpose flour
• 1⁄4 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.