Source: dLife

A low carbohydrate version of the classic melt in your mouth beef stroganoff.

Servings

1.5 lb Beef, top sirloin steak, raw
1 tbsp canola oil
2 cup fresh mushroom slices
4 fresh green onions , sliced (or 1 medium onion, sliced)
2 large garlic cloves , minced
0.5 tsp ground oregano , crushed
0.5 tsp salt , to taste (optional)
0.25 tsp black pepper
1 bay leaves
1.5 cup fat free unsalted beef broth
0.33 cup cooking sherry
8 oz sour cream
0.25 cup cold water
2 tbsp cornstarch
1 tbsp chopped parsley (optional)

1 Trim excess fat from meat and cut meat into 1" pieces.
2 In large nonstick skillet, heat oil over medium, cook meat (one-half at a time), until brown.
3 Drain fat and set aside.
4 In 3-1/2 or 4 quart slow cooker, place mushrooms, green onions, garlic, oregano, salt, thyme, pepper, and bay leaf.
5 Add meat, beef broth, and sherry. Mix gently.
6 Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
7 Remove bay leaf.
8 If using low-heat setting, increase to high.
9 In medium bowl, combine sour cream, water, and cornstarch.
10 Stir 1 cup of hot cooking liquid into sour cream mixture. Stir sour cream mixture into cooker.
11 Cover and cook for 30 additional minutes or until thickened.
12 Ladle into serving dishes and garnish with parsley (optional).