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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 6 |
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I think our family would starve it I didn't have a slow cooker-I use it twice a week, laughs Linda Krivanek of Oak Creek, Wisconsin. This tender beef entree is perfect with mashed potatoes. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
2 to 2-1/2 pounds boneless beef round steak (1/2 inch thick), cut into serving-size pieces |
2 tablespoons vegetable oil |
1 can (10-1/2 ounces) condensed french onion soup, undiluted |
1 can (8 ounces) mushroom stems and pieces, drained |
3/4 cup water |
1/4 cup ketchup |
1 tablespoon worcestershire sauce |
2 tablespoons cornstarch |
1/4 cup cold water |
1 cup (8 ounces) sour cream |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown the beef in batches in oil. Transfer meat to a 3-qt. slow cooker with a slotted spoon.
2. In a bowl, combine the soup, mushrooms, water, ketchup and Worcestershire sauce. Pour over meat. Cover and cook on low for 8 hours or until meat is tender.
3. Remove beef with a slotted spoon; keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir a small amount of hot liquid into sour cream. Return all to the pan; cook on low until heated through. Serve over meat. Yield: 6 servings.
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