Ingredients
1 12 lbs beef (lean stew meat)
1 tablespoon cooking oil
2 cups fresh mushrooms, sliced
12 cup onion, chopped
2 garlic cloves, minced
12 teaspoon oregano
14 teaspoon salt
14 teaspoon thyme
14 teaspoon pepper
1 bay leaf
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Cut up stew meat. Heat oil in a large skillet until very hot. Brown meat in batches. Drain. In a 4 quart slow cooker place mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf. Add meat. Pour beef broth and sherry over it. Cook on low setting for 8-10 hour or high setting for 4-5 (I prefer to use low setting whereever possible). Remove bay leaf. If using low setting, turn to high. In a bowl whisk sour cream, flour, and water until smooth. Stir in 1 cup of the hot liquid from the crock pot into the sour cream mixture. Add it all back into the cooker and stir. Cover and cook on high for 30 minutes. Serve over rice.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue