1 1/2 lbs beef stew meat, cubed
1 tbsp olive or canola oil
1 jar (4-oz) sliced mushrooms
1 tbsp dried minced onion
2 garlic cloves, minced
1/2 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp thyme
1 bay leaf
1 1/2 cups beef broth
1 carton (8-oz) sour cream
1/2 cup white whole-wheat flour
1/4 cup water
4 cups hot cooked noodles for serving
Heat oil in a large skillet and brown the beef; drain.
In a slow cooker, combine the beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme and bay leaf. Pour in the beef broth. Place lid on cooker and cook on low 8-10 hours or on high 4 to 5 hours. Discard bay leaf.
Turn cooker to high (if on low).
Mix the sour cream, flour and water together. Stir in 1 cup of the hot cooking liquid. Pour mixture into the cooker, stir to combine and place lid back on cooker. Cook on high 30 minutes or until thickened and bubbly.
Serve over the hot cooked noodles.
Yield: 6 servings