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© Meredith Corporation. All rights reserved. Used with permission.
Cut beef into 1-inch pieces. Heat oil in a large skillet over medium heat. Add half the beef and cook until browned. Remove from the pan with a slotted spoon to a large bowl. Add the remaining beef to the pan and cook until browned, draining off fat if needed. Add to the bowl.
In a 3-1/2- or 4-quart slow cooker, combine mushrooms, onion, garlic, oregano, salt, thyme, pepper and bay leaf. Add beef. Pour broth and sherry (or additional broth) over the beef. Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours. Remove and discard bay leaf.
If using Low, turn to High. In a medium bowl, combine sour cream and cornstarch. Gradually whisk about 1 cup of the hot cooking liquid into sour cream mixture. Stir sour cream mixture into cooker. Cover and cook about 30 minutes more or until thickened. Serve over hot cooked noodles. If desired, sprinkle each serving with parsley.