Classic Beef Stroganoff

Ingredients

• 1 1/4 lb beef stew meat
• 2 tsp vegetable oil
• 2 1/2 cup sliced fresh mushrooms
• 1/2 cup sliced green onions (4) or chopped onion (1 medium)
• 1 bay leaf
• 2 clove garlic, minced
• 1/2 tsp dried oregano, crushed
• 1/4 tsp salt
• 1/4 tsp dried thyme, crushed
• 1/4 tsp black pepper
• 1 1/2 cup 50% less sodium beef broth
• 1/4 cup dry sherry
• 1 (8 ounce) carton light sour cream
• 1/3 cup all-purpose flour
• 1/4 cup water
• Sauteed zucchini "noodles" or hot cooked whole-wheat pasta
• 1 sprig Snipped fresh parsley or basil

Instructions

1. Cut up any large pieces of meat. In a large nonstick skillet cook half of the meat in hot oil over medium-high heat until brown. Using a slotted spoon, remove meat from skillet. Repeat with the remaining meat. Drain off fat. Set meat aside.
2. In a 3 1/2- or 4-quart slow cooker combine mushrooms, green onions, bay leaf, garlic, oregano, salt, thyme, and pepper. Add meat. Pour broth and sherry over mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.
4. If using low-heat setting, turn to high-heat setting. In a medium bowl stir together sour cream, flour, and the water until smooth. Gradually stir about 1 cup of the hot broth into sour cream mixture. Return sour cream mixture to cooker; stir to combine. Cover and cook about 30 minutes more or until thickened and bubbly. Serve over sauteed zucchini and, if desired, sprinkle with parsley.