BEEF STROGANOFF
1-1/2 pounds stew meat, cut into 1-inch cubes 1 tablespoon cooking oil 1 jar (4 ounces) 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 1/8 teaspoon dried crushed thyme 1 bay leaf 1-1/2 cups beef broth 1/3 cup dry cooking sherry 1 carton (8 ounces) dairy sour cream 1/2 cup all-purpose flour 1/4 cup water 4 cups hot cooked noodles or rice Method 1. In a large skillet brown beef in hot oil. 2. Drain off fat. 3. In Crock-Pot combine beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme and bay leaf. 4. Pour in beef broth and cooking sherry. 5. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours. 6. Discard bay leaf. 7. If using Low heat, turn to High heat. 8. Mix together sour cream, flour and water. 9. Stir about 1 cup of the hot liquid into sour cream mixture. 10. Return all to cooker; stir to combine. 11. Cover and cook on High for 30 minutes or until thickened and bubbly. 12. Serve over noodles or rice. 13. Serves 6. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
