Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        stew meat -- cut in 1" cubes
   1      tablespoon    cooking oil
   1      4 oz jar      sliced mushrooms
   1      tablespoon    dried minced onion
   2      cloves        garlic -- minced
                        or
     1/4  teaspoon      garlic powder
     1/2  teaspoon      dried crushed oregano
     1/4  teaspoon      salt
     1/4  teaspoon      black pepper
     1/4  teaspoon      salt
     1/8  teaspoon      dried crushed thyme
   1                    bay leaf
   1 1/2  cups          beef broth
     1/3  cup           dry cooking sherry
   1      8 oz carton   dairy sour cream
     1/2  cup           all-purpose flour
     1/4  cup           water
   4      cups          hot cooked noodles or rice

Preparation:

In a large skillet brown beef in hot oil. Drain off fat. In Corck-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 to 10 hours or on High for 4 to 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.