Classic Beef Stroganoff
Tracy E. Carman
From: Better Homes and Gardens Low-Carb slow cooker recipes - Pg 128
1 1/2 pounds beef stew meat
1 tablespoon cooking oil
2 cups sliced fresh mushrooms
1/2 cup sliced green onions or 1/2 chopped onion
2 cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon dried thyme, crushed
1/4 teasooon black pepper
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
1 8-ounce carton dairy sour cream
1/3 cup all-purpose flour
1/4 cup water
Hot cooked whole wheat pasta (optional)
Snipped fresh parsley (optional)
Cut up any large pieces of stew meat. In a large skillet brown meat, half at a time, in hot oil. Drain off fat.
In a 3 1/2 or 4-quart slow cooker place mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf. Add stew meat. Pour beef broth and
sherry over all.
Cover and cook on low-heat setting for 8 to 10 ours or on high-heat setting for 4 to 5 hours. Discard bay leaf.
If using low-heat setting, turn to high-heat setting. In a bowl whisk together sour cream, flour, and water until smooth. Stir about 1 cup of the hot
liquid into sour cream mixture. Return all to cooker; stir to combine. Cover and cook about 30 minutes more or until thickened and bubbly. If
desired, serve over hot cooked pasta; sprinkle with parsley.
Serves: 6
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