Friday, March 1, 2013

Crockpot Beef Stroganoff (WW)

1-1/2 lb beef stew meat
1 tsp vegetable oil
2 c sliced fresh mushrooms
1/2 c chopped onions
2 garlic cloves, minced
1/2 tsp oregano
1/2 tsp salt
1/4 tsp thyme
1/2 tsp pepper
1 bay leaf
1 (14-1/2 oz) can beef broth
1 (8 oz) carton light sour cream
2 TBS corn starch
2 c hot cooked noodles (cooked separately)
parsley (optional)
Cut beef into 1-inch pieces. In large skillet, cook beef, half at a time, in hot oil over medium heat until brown. Drain off fat. Put everything (except sour cream, corn starch, noodles and parsley) in crockpot. Cook 8 to 10 hours on low. Turn crockpot to high. Mix sour cream and corn starch. Whisk 1 c of hot cooking liquid into sour cream mixture, and stir into crockpot. Cover and cook 30 minutes more until thickened. Serve over hot noodles. Sprinkle with parsley.
WW+ points: 8

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