Usenet Newsgroups Classic Beef Stroganoff From: recipes@swcp.com (Tracy E. Carman) CLASSIC BEEF STROGANOFF From: Better Homes and Gardens Low-Carb slow cooker recipes - Pg 128 1 1/2 pounds beef stew meat 1 tablespoon cooking oil 2 cups sliced fresh mushrooms 1/2 cup sliced green onions or 1/2 chopped onion 2 cloves garlic, minced 1/2 teaspoon dried oregano, crushed 1/4 teaspoon salt 1/4 teaspoon dried thyme, crushed 1/4 teasooon black pepper 1 bay leaf 1 1/2 cups beef broth 1/3 cup dry sherry 1 8-ounce carton dairy sour cream 1/3 cup all-purpose flour 1/4 cup water Hot cooked whole wheat pasta (optional) Snipped fresh parsley (optional) Cut up any large pieces of stew meat.  In a large skillet brown meat, half at a time, in hot oil.  Drain off fat. In a 3 1/2 or 4-quart slow cooker place mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf.  Add stew meat.  Pour beef broth and sherry over all. Cover and cook on low-heat setting for 8 to 10 ours or on high-heat setting for 4 to 5 hours.  Discard bay leaf. If using low-heat setting, turn to high-heat setting.  In a bowl whisk together sour cream, flour, and water until smooth.  Stir about 1 cup of the hot liquid into sour cream mixture.  Return all to cooker; stir to combine.  Cover and cook about 30 minutes more or until thickened and bubbly.  If desired, serve over hot cooked pasta; sprinkle with parsley. Serves: 6 -- Rec.food.recipes is moderated by Tracy E.Carman at recipes@swcp.com. Only recipes and recipe requests are accepted for posting.   Please allow several days for your submission to appear. Archives: Subject  Classic Beef Stroganoff