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Beef Stroganoff

1 1/2 pounds stew meat -- cut in 1" cubes
1 tablespoon cooking oil
1 4 oz jar sliced mushrooms
1 tablespoon dried minced onion
2 cloves garlic -- minced or 1/4 teaspoon garlic powder
1/2 teaspoon dried crushed oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon dried crushed thyme
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry cooking sherry
1 8 oz carton dairy sour cream
1/2 cup all-purpose flour
1/4 cup water
4 cups hot cooked noodles or rice


Serves 6

In a large skillet brown beef in hot oil. Drain off fat. In slow cooker combine beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme, and bay leaf. Pour in beef broth and cooking sherry. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Discard bay leaf.

If using Low heat, turn to High heat. Mix together sour cream, flour, and water. Stir about 1 cup of the hot liquid into sour cream mixture. Return all to cooker; stir to combine. Cover and cook on High for 30 minutes or until thickened and bubbly. Serve over noodles or rice.

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