YIELD Makes 8 servings
|1||tablespoon vegetable oil|
|2||pounds beef for stew, cut into 1-inch pieces|
|1/4||pound mushrooms, sliced into halves|
|2||tablespoons chopped onion|
|2||cloves garlic, minced|
|1||teaspoon dried oregano leaves|
|1/2||teaspoon black pepper|
|1/4||teaspoon dried marjoram leaves|
|1‑1/2||cups beef broth|
|1/3||cup dry sherry|
|1||cup (8 ounces) sour cream|
|1/2||cup all-purpose flour|
|4||cups hot cooked noodles|
Slow Cooker Directions
- Heat oil in large skillet. Brown beef on all sides. (Work in batches, if necessary.) Drain and discard fat.
- Combine beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram and bay leaf in slow cooker. Pour in beef broth and sherry. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Remove and discard bay leaf.
- Combine sour cream, flour and water in small bowl. Stir about 1 cup liquid from slow cooker into sour cream mixture. Add mixture to slow cooker. Cook, uncovered, on HIGH 30 minutes or until thickened and bubbly. Serve over noodles. Garnish as desired.
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