 |
Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 4 |
|
This is a really tasty recipe. The flavor is very savory and robust. I found this on another web site originally, Diane's Travelling Notebook, I think. Enjoy! Ingredients:
salt and pepper |
1/3 cup flour |
1 lb bottom sirloin beef caps, cubed |
1/2 cup shallot, chopped |
1 lb mushroom, sliced |
1 (10 1/2 ounce) can condensed beef broth |
2 teaspoons tomato paste or 2 teaspoons tomato sauce |
1 teaspoon worcestershire sauce |
1/4 cup red wine |
4 -6 cups hot buttered egg noodles |
Directions:
1. Add salt and pepper to flour.
2. Dredge beef in flour mixture.
3. Place meat in crock pot.
4. Cover with shallots and mushrooms.
5. Mix beef broth, tomato paste, Worcestershire sauce and red wine; pour over meat and vegetables.
6. Cook on low setting for 8 hours.
7. Mix 3 Tablespoons flour into 1/3 cup water, making a smooth paste.
8. Add to crock pot and cook another 45 minutes.
9. Serve over hot buttered noodles.
|
|