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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 6 |
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A Sandra Lee recipe that was featured in my son's school fundraising food co-op pamphlet. A nice twist using beef cubes instead of chicken. The sauce is a thin sauce; great served over egg noodles, rice or with mashed potatoes. Ingredients:
4 tablespoons olive oil |
2 lbs beef stew meat or 2 lbs sirloin, cut into bite sized chunks |
4 tablespoons flour |
2 garlic cloves, crushed |
1 -1 1/2 cup good quality marsala wine |
1 cup chicken stock |
2 (14 ounce) cans cream of mushroom soup |
1 (8 ounce) package baby portabella mushrooms, sliced |
salt and pepper, to taste |
Directions:
1. Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
2. Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
3. Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
5. Serve with or over rice, egg noodles or mashed potatoes.
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