1 1/2 lbs beef stew meat, cut into 1" cubes
1 Tbsp cooking oil
2 c. mushrooms (2 4 oz cans)
1/2 c onions, chopped
2 cloves minced garlic
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp thyme
1/4 tsp pepper
1 1/2 c beef broth
1/3 c dry sherry
1 8 oz carton sour cream
1/2 c flour
1/4 c water
Brown beef, half at a time, in hot oil. Drain fat.
In a 3 1/2
quart crock pot, combine beef, mushrooms, onions, garlic, and seasonings. Pour
beef broth & sherry over all.
Cover, cook on low for 8 hours, or high for 4 -5 hours.
If using low, turn to high 45 minutes before done.
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 till thickened and bubbly. Serve over hot