Crock Pot Beef & Noodles
2
lbs stew meat, cut into 1-inch pieces
lbs stew meat, cut into 1-inch pieces1large can mushrooms
large can mushrooms2tbsp chopped onion
tbsp chopped onion2cloves garlic, minced
cloves garlic, minced1tsp salt
tsp salt1tsp dried oregano leaves
tsp dried oregano leaves1/2 tsp pepper
1/4 tsp dried marjoram leaves
1bay leaf
bay leaf1-1/2 c. beef broth
1/3 c. dry sherry
1(8-oz) container sour cream
(8-oz) container sour cream1/2 c. all-purpose flour
1/4 c. water
4c. hot cooked noodles
c. hot cooked noodlesBrown beef in skillet. Discard fat. Mix beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram and bay leaf in slow cooker. Pour in beef broth and sherry. Cover and cook on LOW 8 hours. Discard bay leaf. Stir sour cream, flour and water in small bowl. Stir about 1 cup liquid from slow cooker into sour cream mixture. Return mixture to slow cooker. Cover; cook on HIGH 30 minutes or until thickened. Serve with noodles. Serves 8.
