Yield: 9 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Flour |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 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 |
| 3 tablespoons | Flour |
| 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