Sunday, May 25, 2008

Crock Pot Beef & Noodles


2 lbs stew meat, cut into 1-inch pieces
1 large can mushrooms
2 tbsp chopped onion
2 cloves garlic, minced
1 tsp salt
1 tsp dried oregano leaves
1/2 tsp pepper
1/4 tsp dried marjoram leaves
1 bay leaf
1-1/2 c. beef broth
1/3 c. dry sherry
1 (8-oz) container sour cream
1/2 c. all-purpose flour
1/4 c. water

4 c. hot cooked noodles


Brown beef in skillet. Discard fat. Mix beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram and bay leaf in slow cooker. Pour in beef broth and sherry. Cover and cook on LOW 8 hours. Discard bay leaf. Stir sour cream, flour and water in small bowl. Stir about 1 cup liquid from slow cooker into sour cream mixture. Return mixture to slow cooker. Cover; cook on HIGH 30 minutes or until thickened. Serve with noodles. Serves 8.

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