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BEEF STROGANOFF
1 1/2 pounds lean beef stew meat (cut in 1-1 1/2 in pieces)
1 Tablespoon cooking oil
2 cups sliced fresh mushrooms
3/4 cups chopped onion (I use 1 medium to large onion)
2 cloves garlic, minced
1/2 teaspoon oregano, crushed
1/4 teaspoon salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 bay leaf
2 cups beef broth
1 cup sour cream
1/3 cup all-purpose flor
1/4 cup water
4 cups hot cooked egg noodles or rice
Fresh parsley
Cut beef stew meat into 1-1 1/2 inch pieces. In large skillet, heat oil & brown beef. Drain off fat
In 3 1/2-4 quart slow cooker, place mushrooms, onion, garlic, oregano, salt, thyme, pepper and bay leaf. Add browned stew meat. Pour beef broth over all. Cover - cook on low heat setting for 8 hours or on high heat setting for 4-5 hours. Discard bay leaf before serving.
30 minutes before serving: If using low heat - turn slow cooker to high setting. In a medium bowl, whisk together sour cream, flour and water until smooth. Remove 1 cup of liquid from slow cooker & stir into sour cream mixture. Pour sour cream mixture into slow cooker. Cover & cook on high setting for 30 additional minutes or until thickened and bubbly.
Serve over hot cooked noodles or rice. Sprinkle with fresh chopped parsley.
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