Wednesday, April 15, 2009
1 1/2 pounds beef stew meat
salt and pepper
1 onion, chopped fine
1 can condensed cream of mushroom soup
1 (8 oz) package sliced mushrooms
1 (14 oz) can of beef broth
2 tsp minced garlic
2 TBSP Worcestershire sauce
1/4 cup red wine
2 TBSP all-purpose flour
8 ounces sour cream
8 ounces cream cheese
1/2 cup chopped fresh parsley
Place the beef in the bottom of crock pot, and season with salt and pepper to taste.
Place onion on top of beef, and then add soup and beef broth.
Add garlic and Worcestershire sauce.
In a small bowl, mix together the wine with the flour. Pour over the beef.
Add the fresh mushrooms last, on top of all the other ingredients.
Cover, and cook on Low for 5 hours.
Stir in the sour cream, cream cheese and parsley, and continue cooking for 1 more hour.
Serve over egg noodles or steamed rice with steamed broccoli or green beans.