| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Beef |
9 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 4 |
lb |
Beef or sirloin tips |
| 1/2 |
c |
Chopped green onions |
| 2 |
c |
Sliced mushrooms (4 oz)* OR |
| 1/2 |
lb |
Mushrooms, sliced |
| 1 |
cn |
Condensed beef broth** |
| 1 |
ts |
Worcestershire sauce |
| 2 |
ts |
Tomato paste or ketchup |
| 1/4 |
c |
Dry red wine or water |
| 3 |
tb |
Flour |
| 1 |
|
Buttered noodles |
INSTRUCTIONS
*sliced mushrooms, drained; **(10-1/2) oz can
: Combine 1/2 cup flour with the salt and pepper and toss with beef
cubes to coat thoroughly. Place in crock-pot. Add green onions and
drained mushrooms.
Combine with beef broth, Worcestershire sauce and tomato paste or
ketchup. Pour over beef and vegetables; stir well. Cover and cook on
LOW setting for 7 to 12 hours. One hour before serving, turn to
HIGH setting. Make a smooth paste of red wine and 3 tablespoons
flour; stir into crock-pot, mixing well.
Cover and cook until thickened. Serve over hot buttered noodles. 8
to 10 servings (about 3 quarts) Dee Penrod, FGGT98B
From:millern@redwood.Cc.Andrews.Edu (Ndate:96-05-31 12:37:11 Edt
Posted to MM-Recipes Digest V3 #245
Date: Sat, 7 Sep 1996 19:36:17 -0400
From: BobbieB1@aol.com
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