Categories: (Crock Pot)

Ingredients

• 2 Lbs. beef stew meat, trimmed and cubed
• 1/4 Lb.mushrooms (sliced and haves)
• 2 Tbsp. chopped onion
• 2 cloveds 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 C. beef broth
• 1/3 c. dry sherry
• 1 - 8 oz. sour cream
• 1/2 c. all-purpose flour
• 1/4 c. water
• 4 c. cooked noodles

Directions

1. Combine beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram and bay leaf in slow cooker

2. Pour in beef broth and sherry

3. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours

4. Remove and discard bay leaf

5. If cooking on low, turn to high. Stir together sour cream, flour and water in small bowl.

6. Stir about 1 c. liquid from slow cooker into sour cream mixture.

7. Stir mixture backinto slow cooker

8. Cover and cook on high 30 minutes or until thickened and bubbly

9. Serve over cooked noodles

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