In a large skillet brown beef in hot oil. Drain off fat.
In crock pot combine beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme, and bay leaf. Pour in beef broth and cooking sherry. Cover; cook on Low for 8-10 hours or on High for 4-5 hours. Discard bay leaf.
If using Low heat, turn to High heat. Mix together sour cream, flour, and water. Stir about 1 cup of the hot liquid into sour cream mixture. Return all to cooker; stir to combine. Cover and cook on High for 30 minutes or until thickened and bubbly. Serve over noodles or rice.
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 186 (37%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||28 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 98.2mg||30 %|
|Sodium 170.5mg||6 %|
|Potassium 470.1mg||12 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 45.1g|
|Protein 31.8g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 509
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