YIELD Makes 6 to 8 servings
|1||tablespoon vegetable oil|
|2||pounds beef for stew, cut into 1-inch pieces|
|1||jar (4 ounces) sliced mushrooms, drained|
|1/4||cup minced onion|
|3||cloves garlic, minced|
|1||teaspoon black pepper|
|1/8||teaspoon dried thyme|
|1||can (14-1/2 ounces) beef broth|
|1/3||cup cooking sherry|
|1||container (8 ounces) sour cream|
|1/2||cup all-purpose flour|
|4||cups hot cooked noodles|
Slow Cooker Directions
- Heat oil in large skillet over medium-high heat. Add beef; cook and stir until brown. Drain fat.
- Place beef, mushrooms, onion, garlic, salt, pepper, thyme and bay leaf in slow cooker. Add beef broth and sherry. Cover; cook on LOW 8 to 10 hours. Remove and discard bay leaf.
- Increase heat to HIGH. Combine sour cream, flour and water in small bowl. Stir about 1 cup of hot liquid into sour cream mixture. Stir mixture into slow cooker. Cover; cook on HIGH 30 minutes or until thickened and bubbly. Serve over noodles.
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