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Classic Beef and Noodles

2 lbs. beef stew meat cubes
1/4 lb. mushrooms, sliced in half
2 Tblsp. Chopped onion
2 cloves garlic, minced
1 tsp. salt
1 tsp. dried oregano leaves
1/2 tsp. black pepper
1/4 tsp. dried marjoram leaves
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
1 8 oz. sour cream
1/2 cup flour
1/2 cup water
4 cups hot cooked noodles

Combine beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram & bay leaf in slow cooker. Pour in beef broth & sherry.

Cover & cook on Low 8 to 10 hours or on High 4 to 5 hours. Remove & discard bay leaf.

If cooking on Low, turn to High. Stir together sour cream, flour & water in small bowl. Stir about 1 cup liquid from slow cooker into sour cream mixture. Stir mixture back into slow cooker. Cover & cook on High 30 minutes or until thickened & bubbly.

Serve over noodles.

8 servings


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