Ingredients
1/2 cup flour
1 tsp salt
1/8 tsp ground black pepper
2 1/2 lbs stew meat; cut in 3/4-inch cubes
1/2 cup sweet onion or green onions; chopped
8 oz. sliced mushrooms; sauteed in a little butter
1 can (10.5 oz) condensed beef broth; undiluted
1 tsp Worcestershire sauce
1 Tbsp ketchup
1/4 cup dry red wine or cold water
3 Tbsp flour
hot egg noodles or rice
Preparation
Combine 1/2 cup flour with the salt and pepper; toss with sirloin tips to coat thoroughly.
Place in Crock-Pot. Add onions and mushrooms. In a small bowl, combine beef broth, Worcestershire sauce and ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
About 45 minutes before serving time, make a smooth paste of red wine or cold water and 3 tablespoons flour; stir into Crock-Pot, mixing well. Cover and cook on high until thickened.
Serve over egg noodles or rice.
From about.com
