Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Stew meat -- cut in 1" cubes
1 tb Cooking oil
4 oz Can sliced mushrooms
1 tb Dried minced onion
2 cl Garlic -- minced -OR-
1/4 ts Garlic powder
1/2 ts Dried oregano -- crushed
1/4 ts Salt
1/4 ts Black pepper
1/4 ts Salt
1/8 ts Dried thyme -- crushed
1 Bay leaf
1 1/2 c Beef broth
1/3 c Dry cooking sherry
8 oz Dairy sour cream
1/2 c All-purpose flour
1/4 c Water
4 c Cooked noodles or rice -- hot
In a large skillet brown beef in hot oil. Drain off fat. In Corck-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 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.
