Classic Beef Stroganoff
- Number of Servings: 6
Ingredients
Beef, eye of round, 32 oz Olive Oil, 2 tbsp Mushrooms, fresh, 1 cup, pieces or slices Onions, raw, 1 cup, chopped Garlic, 2 cloves Thyme, ground, .25 tsp Pepper, black, .25 tsp Bay Leaf, 1 tsp, crumbled Beef broth, slow-sodium, 1 can (14 oz), Sherry, dry, 2.64 fl. oz Sour Cream, reduced fat, 226.7 grams *Flour, white, .33 cup Water, tap, .25 cup (8 fl oz) Oregano, ground, .5 tbsp Salt, 0.25 tsp
Cut up large pieces of meat. Brown in hot pol. Drain off fat.
In 3 1/2 to 4 quart slow cooker, place mushrooms, unions, garlic, oregano, salt thyme, pepper, and bay leaf. Add stew meat. Pour beef broth and sherry over all. Cover; cook on low-heat setting 8 to 10 h9ours 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 medium bowl, whist together sour ceam, flour, and water until smooth. Stir in about 1 cup of the hot liquid into sour cream mixture. Return all to cooker; stir to combine. Cover and cook on high-heat settin gfor 30 minutes or until thockened and bubbly.
Serving Size: 1 cup
In 3 1/2 to 4 quart slow cooker, place mushrooms, unions, garlic, oregano, salt thyme, pepper, and bay leaf. Add stew meat. Pour beef broth and sherry over all. Cover; cook on low-heat setting 8 to 10 h9ours 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 medium bowl, whist together sour ceam, flour, and water until smooth. Stir in about 1 cup of the hot liquid into sour cream mixture. Return all to cooker; stir to combine. Cover and cook on high-heat settin gfor 30 minutes or until thockened and bubbly.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 464.5
- Total Fat: 23.4 g
- Cholesterol: 103.9 mg
- Sodium: 387.2 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 1.1 g
- Protein: 45.9 g
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