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Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds stew meat -- cut in

  2. 1" cubes

  3. 1 tablespoon cooking oil

  4. 1 4 oz jar sliced mushrooms

  5. 1 tablespoon dried minced onion

  6. 2 cloves garlic -- minced or 1/4 teaspoon garlic powder

  7. 1/2 teaspoon dried crushed oregano

  8. 1/4 teaspoon black pepper

  9. 1/4 teaspoon salt

  10. 1/8 teaspoon dried crushed thyme

  11. 1 bay leaf

  12. 1 1/2 cups beef broth

  13. 1/3 cup dry cooking sherry

  14. 1 8 oz carton dairy sour cream

  15. 1/2 cup all-purpose flour

  16. 1/4 cup water

  17. 4 cups hot cooked noodles or rice

Instructions Jump to Ingredients ↑

  1. Preparation : 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.

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