Monday, March 5, 2007

Crock Pot Beef Stroganoff

I love this recipe! It takes a little bit of prep, but I have done it the night before, put everything in the fridge and then popped it in the crock pot on my way out of the house in the morning.

1 1/2 pounds beef sirloin (or stew meat -- but the sirloin is so tender!)
You can cut it into 1 inch cubes or strips -- whatever your preference
1 Tbsp vegetable oil
1 4 oz can sliced mushrooms
1 Tbsp dried minced onion
2 cloves garlic, minced or 1/4 tsp garlic powder (Go for the fresh stuff!)
1/2 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp dried thyme leaves
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 flour
1/4 cup water
4 cups hot noodles or rice

In a large skillet, brown beef in hot oil, drain off fat.

In Crock Pot, combine beef, mushrooms (drained), onion, garlic, oregano, salt pepper, thyme and bay leaf. Pour in beef broth and cooking sherry. Cover, cook on low 8-10 hours or on High 4-5 hours. Discard bay leaf.

If using low heat, turn to high. Mix together sour cream, flour & water. Stir about 1 cup of hot liquid into sour cream mixture. Return to cooker, stir to combine. Cover and cook on high for 30 minutes or until thickened and bubbly. Serve over noodles or rice. (Makes about 6 servings, unless it's harvest time and your husband hasn't eaten all day -- then it makes 2 servings!)

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