| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Main dishes, Crockpots |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef top round steak; trimmed of fat |
| 1/2 |
lb |
Fresh white mushrooms; sliced |
| 1 |
bn |
Scallion; chopped |
| 1 |
md |
Onions; sliced |
| 1/4 |
ts |
Dried thyme leaves |
| 1/4 |
c |
Sherry |
| 3/4 |
c |
Homemade/canned beef broth |
| 3/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Garlic pepper |
| 1 1/2 |
c |
Sour cream |
| 1/2 |
c |
Quick-mixing flour; such as Wondra |
INSTRUCTIONS
Cut the beef into thin slices across the grain. Place in a 3 1/2 or 4
quart electric slow cooker. Add the mushrooms, scallions, onion, thyme,
sherry, broth, dry mustard, and garlic pepper. Mix well.
Cover and cook on the low heat setting about 8 hours, or until the beef is
tender, stirring once, if possible. Increase the heat setting to high.
Mix together the sour cream and flour until thoroughly blended. Stir a
little of the hot liquid from the slow cooker into the sour cream mixture,
then stir the sour cream mixture into the slow cooker, mixing well. Cover
and cook on high 30 to 40 minutes, or until thickened slightly.
Recipe By : The Best Slow Cooker Cookbook Ever
Posted to MC-Recipe Digest V1 #266
Date: Mon, 28 Oct 1996 21:31:57 -0500
From: Kay Talbott <talbott@mail2.wilmington.net>
NOTES : We use flank steak instead of top round, much cheaper and just as
good! This recipe is soooo yummy, it tastes like you slaved and slaved
over
the stove! Magnificient!
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