Recipe of the Month

“Skinny” Slow Cooker Beef Stroganoff

2 tablespoons extra virgin olive oil
A pound and a quarter of beef stew meat, cut into 1-inch pieces
Two and a half cups sliced fresh mushrooms
1 small onion, chopped
1 bay leaf
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
One and a half cups beef broth
1/4 cup dry sherry
8-ounce carton light/lowfat sour cream
1/3 cup all purpose flour
1/4 cup water
Your choice of sauteed zucchini strips, or pasta, or rice

In a large skillet, heat oil over medium-high heat. Add meat and cook until browned, just a few minutes. Put the mushrooms, onions, bay leaf, garlic, oregano, thyme, salt and pepper in the slow cooker. Add the meat and pour the beef broth and sherry over it. Cover and cook on low for 8 hours (or 4 hours on high). When times is up, combine the sour cream, flour, and water in a bowl. Slowly stir in about a cup of the hot broth from the slow cooker. Remove the bay leaf from the slow cooker and discard. Add the sour cream mixture to the slow cooker, stir to combine, and turn slow cooker up to high. Cover and cook for about 45 minutes more, until thickened and bubbly. Serve over sautéed zucchini strips, pasta, or rice.

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