Categories: SLOW COOKER SUPPERS

Ingredients

• 3 pounds boneless sirloin or beef round steak, cut into thin strips
• 1/2 cup flour
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 2 medium onions, thinly sliced into rings
• 20 fresh button mushrooms
• 1 1/2 cups beef broth
• 1/4 cup dry white wine
• 1 teaspoon Worcestershire sauce
• 1 1/2 cups sour cream
• 1/4 cup flour
• 4 cups egg noodles, cooked and drained
• 2 tablespoons fresh parsley, minced

Directions

1. Dredge the beef strips in the flour, salt and pepper. Place the coated beef strips in the Crock-Pot Slow Cooker. Add the onions, mushrooms, beef broth, wine, and Worcestershire sauce.

2. Cover; cook on Low 8 to 10 hours (or on High 4 to 5 hours)

3. Before serving, combine the sour cream and flour thoroughly, and add to the stoneware contents. Mix well and let cook for an additional 10 minutes.

4. Serve over the egg noodles. Garnish with the parsley.

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