Ingredients
The following ingredients have 6 Servings
- 1 1/2 pounds Stew meat cut into 1-inch cubes
- 1 tablespoon cooking oil
- 1 4-oz jar sliced mushrooms
- 1 tablespoon dried minced onion
- 2 cloves garlic minced
- 1/2 teaspoon dried crushed oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon Dried thyme
- 1 Bay leaf
- 1 1/2 cups beef broth
- 1/3 cup cooking sherry
- dash Worcestershire sauce
- 1 8-oz carton sour cream
- 1/2 cup All purpose flour
- 1/4 cup water
- 4 cups hot cooked egg noodles
Instruction
- In a large skillet brown beef in hot oil. Drain off fat. In crock pot combine beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme, and bay leaf. Pour in beef broth and cooking sherry. Cover; cook on Low for 8-10 hours or on High for 4-5 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.
