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