Yield: 9 servings
|4 pounds||Beef or sirloin tips|
|½ cup||Chopped green onions|
|2 cups||Sliced mushrooms (4 oz)* OR|
|½ pounds||Mushrooms, sliced|
|1 can||Condensed beef broth**|
|1 teaspoon||Worcestershire sauce|
|2 teaspoons||Tomato paste or ketchup|
|¼ cup||Dry red wine or water|
|1 each||Buttered noodles|
*sliced mushrooms, drained; **(10-½) oz can Combine ½ cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms.
Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well.
Cover and cook until thickened. Serve over hot buttered noodles. 8 to 10 servings (about 3 quarts) Dee Penrod, FGGT98B