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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 6 |
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Usually, Iâd make this dish in the oven. But when I knew I wouldnât have time for it to bake one night, I let it simmer all day in the slow cooker and had great results. The leftovers are wonderful! âSandy Pettinger, Lincoln, Nebraska Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper, divided |
1 beef top round steak (2 pounds), cut into 1-1/2-inch strips |
2 cups sliced fresh mushrooms |
1 small onion, cut into thin wedges |
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted |
1/4 cup sherry or beef broth |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
hot cooked egg noodles |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
2. In a 3-qt. slow cooker combine the mushrooms, onion and beef. Combine the soup, sherry, oregano, thyme and remaining pepper; pour over top. Cover and cook on low for 7-9 hours or until beef is tender. Serve with noodles. Yield: 6 servings.
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