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    Crockpot Beef Stroganoff

    Source of Recipe

    1-1/2 lbs. beef stew meat, cut into 1" cubes
    1 pkg. baby carrots
    2 onions, chopped
    2 cloves garlic, minced
    1/2 tsp. dried oregano
    1/4 tsp. salt
    1/4 tsp. dried thyme
    1/4 tsp. pepper
    1 bay leaf
    1-1/2 cups beef broth
    1/2 cup apple juice

    Combine everything in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Discard bay leaf.

    1 8-oz. carton sour cream (low fat is fine)
    1/4 cup flour
    1/4 cup water

    Combine sour cream, water, and flour in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 30 minutes until thickened and bubbly.

    Serve over hot cooked egg noodles.




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