Beef Stroganoff is a Russian dish of sauteed pieces of beef served in a sour cream based sauce over egg noodles or rice. Originating in 19th century Russia, it has become popular throughout many parts of the world in some variation or another.
This recipe utilizes a slow cooker, which is my preferred method. You start out by browning, in 1 tablespoon of vegetable oil, 1-1/2 lbs of beef cut into small chunks. You can use lean beef stew meat, rib-eye, even prime rib if you like. Set the meat aside.
In a 3-1/2 qt or larger slow cooker place 2 cups of sliced mushrooms, 1/2 cup chopped onion, 2 cloves garlic minced, 1/2 teas. dried oregano, 1/4 teas. coarse salt, 1/4 teas. dried thyme, crushed, 1/4 teas. freshly ground black pepper, 1 bay leaf. Add the browned meat, 1-1/2 cups of beef or chicken stock & 1/3 cup dry sherry. Cover and cook on low for 8 hours or high for 4 hours. Discard the bay leaf after cooking. As seen here, I've lined my slow cooker with a Reynolds Slow Cooker Liner. No messy clean-up afterwards!
After the initial cooking time, mix together 1 cup of sour cream, 1/3 cup of all-purpose flour and 1/4 cup of water until smooth. Into this sour cream mixture stir in 1 cup of the cooking liquid from the slow cooker until combined. 
Return this sour cream mixture to the slow cooker, cover and cook on high for an additional 30 minutes or until thickened and bubbly.
Serve over hot cooked egg noodles (or rice). Delicious & filling!
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