Bountiful Beef Stroganoff for Slow Cooker

Beef stroganoff is a hearty meal all in one dish. If you’re having wine with dinner, choose a cabernet sauvignon, a merlot, or Grenache for best results. Don’t worry about dessert. Chances are you’ll be replete from this delicious, filling dinner.

Ingredients:

• 650g (1½lbs) beef sirloin tip, cut into 2.5cm (1") cubes
• 1 x 450g (16oz) pkg. baby carrots
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 teaspoon thyme
• ½ teaspoon oregano
• ½ teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf
• 1-½ cups beef broth
• ½ cup apple juice
• 220g (8oz) carton sour cream
• ¼ cup water
• ¼ cup flour
• Approximately half of a 450g (1lb) package of wide egg noodles

Steps:

1. Combine all ingredients except for sour cream, water, and flour in slow cooker. Cook on Low for 8-10 hours, or on High for 4-5 hours. Discard bay leaf
2. In the meantime, cook a package of wide egg noodles. You may have to reheat them before serving the beef stroganoff.
3. In medium bowl, combine sour cream, flour, and water and whisk together well. Stir in one cup of the hot liquid from your slow cooker and stir until it’s combined. Then pour the mixture into the slow cooker and stir. Cover and cook on High setting for another 20 to 30 minutes until it becomes thick and bubbly.
4. Serve over hot egg noodles.

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