*  Exported from  MasterCook  *
 
                              Beef Stroganoff
 
 Recipe By     : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        stew meat -- cut in 1 cubes
    1      tablespoon    cooking oil
    1      4 oz jar      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
      1/4  teaspoon      salt
      1/8  teaspoon      dried crushed thyme
    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           all-purpose flour
      1/4  cup           water
    4      cups          hot cooked noodles or rice
 
 serves 6
 
 In a large skillet brown beef in hot oil.  Drain off fat.
 In Corck-Pot combine beef, mushrooms, onions, garlic, oregano, salt, pepper, th
 yme, 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 wate
 r.  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 thicke
 ned and bubbly.  Serve over noodles or rice.
 
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