Yield: 5 Servings
|1½ pounds||Round steak|
|¼ teaspoon||Garlic salt|
|1 tablespoon||Worcestershire sauce|
|1½ cup||Beef bouillon|
|2 tablespoons||White wine - dry|
|¼ pounds||Fresh mushrooms; sliced|
|1 cup||Sour cream|
Cut steak into ¼ inch strips. Coat with salt and pepper. Drop into bottom of slow-cooking pot with onion. Mix garlic salt, Worcestershire sauce, bouillon, and catsup. Pour over meet. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high. Add wine and mushrooms.
Dissolve flour in small amount of water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened.
Stir in sour cream; turn off heat.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@...> on Nov 17, 1997