Thyme Beef Stroganoff
2 lb beef round steak, trimmed fat
1/2 lb fresh white mushrooms, sliced
1 bunch scallions, choped
1 medium onion, sliced
1/4 tsp dried thyme leaves
3/4 cup dry sherry
3/4 cup homemade or canned beef broth
3/4 tsp dry mustard
1/4 tsp garlic pepper
1 1/2 cup sour cream
1/2 cup quick-mixing flour, such as Wondra
Cut the beef into thin slices across the grain. Place in
your electric slow cooker. Add the mushrooms, scallions,
onion, thyme, sherry, broth, dry mustard, and garlic
pepper. Mix well.
Cover and cook on the low heat setting about 8 hours, or
until the beef is tender, stirring once, if possible.
Increase the heat setting to high.
Mix together the sour cream and flour until thoroughly
blended. Stir a little of the hot liquid from the slow
cooker into the sour cream mixture; then stir the sour
cream mixture into the slow cooker, mixing well. Cover
and cook on high 30 to 40 minutes, or until thickened
slightly.
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