Makes 2 – 6 serving dinners
In slow cooker combine the following:
3 lbs. stew meat, cut into 1-inch cubes, browned in 2 Tbsp. cooking oil and drained of fat
8 oz. jar sliced mushrooms
2 Tbsp. dried minced onion
4 cloves garlic, minced or ¼ tsp garlic powder
1 tsp. dried crushed oregano
½ tsp. black pepper
¼ tsp. dried crushed thyme
2 bay leaf
3 cups beef broth
⅔ cup dry cooking sherry
Cover and cook on Low for 8-10 hours or High for 4-5 hours.
Discard bay leaf.
Remove ½ of the mixture and allow to cool, when cool place in a freezer bag. Label and freeze with directions below.
With the remaining mixture, turn heat to high if it was on low. In a small bowl mix together the following:
1 (8 oz.) carton sour cream
½ cup all purpose flour
¼ cup water
Stir about 1 cup of the hot liquid into sour cream mixture, then pour it in the cooker; stir to combine. Cover and cook on High for 30 minutes or until thickened and bubbly. Serve over egg noodles.