Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large non-stick skillet, brown the stew meat in hot oil (do this in batches if necessary); drain well. add the mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf to a 4-quart slow-cooker. add in the stew meat. pour the beef broth and sherry over meat/vegetables. cover and cook on low for 7-8 hours. discard bay leaf. increase to heat to high; in a small bowl, whisk the sour cream, flour, and water until smooth. stir one cup of hot liquid into the sour cream mixture. return all to slow cooker; stir well. cover and cook on high for 30 minutes or until thick and bubbly; adjust seasoning to taste. serve meat, vegetables and sauce over hot cooked noodles. sprinkle fresh chopped parsley over the top.

Target recipe: coat meat with flour. heat large skillet, add butter. add meat and brown quickly on both sides add mushrooms, onion and garlic to skillet. cook 3-4 minutes until onion is crisp-tender. remove mixture from pan add butter to pan drippings, blend in flour. add beef broth. cook and stir over medium-high heat, until thickened and bubbly, then return meat mixture to pan. stir in sour cream. cook slowly until heated through. do not boil! serve over hot buttered noodles. hope you enjoy!