*  Exported from  MasterCook  *

                             Beef Stroganoff

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.

Yield: 6 Servings


                   - - - - - - - - - - - - - - - - - -