A twist on a classic!
In a large nonstick skillet cook half of the meat in hot oil over medium-high heat until brown.
Using a slotted spoon, remove meat from skillet.
Repeat with the remaining meat.
Pour broth and sherry over mixture in cooker.
Remove and discard bay leaf.
If using low-heat setting, turn to high-heat setting.
In a medium bowl stir together sour cream, flour, and the water until smooth.
Gradually stir about 1 cup of the hot broth into sour cream mixture.
Return sour cream mixture to cooker; stir to combine.
Cover and cook about 30 minutes more or until thickened and bubbly.
Serve over sauteed zucchini and, if desired, sprinkle with parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
