This comforting dish combines tender beef and mushrooms in a creamy sauce and is served over hot noodles.
Ingredients
1 ½ pounds beef stew meat
2 teaspoons vegetable oil
2 cups sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
½ teaspoon dried oregano, crushed
½ teaspoon salt
¼ teaspoon dried thyme, crushed
¼ teaspoon black pepper
1 bay leaf
1 (14.5 ounce) can lower-sodium beef broth
⅓ cup dry sherry or lower-sodium beef broth
1 (8 ounce) carton light sour cream
2 tablespoons cornstarch
2 cups hot cooked noodles
1 snipped fresh parsley
Directions
Trim fat from beef. Cut beef into 1-inch pieces. In a large skillet, cook beef, half at a time, in hot oil over medium heat until brown. Drain off fat.
In a 3 1/2- or 4-quart slow cooker place mushrooms, onion, garlic, oregano, salt, thyme, pepper and bay leaf. Add beef. Pour broth and sherry over all in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.
If using low-heat setting, turn to high-heat setting. In a medium bowl, combine sour cream and cornstarch. Gradually whisk about 1 cup of the hot cooking liquid into sour cream mixture. Stir sour cream mixture into cooker. Cover and cook for about 30 minutes more or until thickened. Serve over hot cooked noodles. If desired, sprinkle each serving with parsley.
