- 1 lb. beef, any cut such a stew meat, sirloin, chuck, round (Cut in large chunks)
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 pt. sliced mushrooms
- 1 can cream of mushroom soup
- 2 T white soy sauce (can use brown or regular soy sauce)
- 3 T sherry or marsala wine
- 1 T Italian seasoning
- 1/4 tsp. salt
- 2 T flour
- 1 bay leaf
- 1/3 C sour cream
- 4 cups cooked egg noodles
- Optional: peas on the side
Cut the meat in chunks, unless you buy it already chunked. Place the cut up meat in a bowl and sprinkle with salt and pepper. Add 2 T of flour and coat each chunk of meat lightly in the flour, shake off the excess flour and place the coated chunks of meat on a plate and set aside.
Place onion, garlic, celery, and mushrooms in the bottom of the slow cooker. Add the beef to the pot.
Mix cream of mushroom soup with sherry or marsala, soy sauce, Italian seasoning, salt, pepper and bay leaf.
Pour the mushroom soup mixture over the beef and onion mixture. Stir to combine all ingredients. (It will be a little thick, but there will be lots of liquid after cooking).
Set the slow cooker on Medium and cook for 6 hours. It will be fork tender when it’s finished!
Stir in the sour cream. Let the mixture cool for at lease 10 minutes to thicken. Serve over egg noodles (cooked according to package directions). A side of peas goes great. You can also sprinkle with parsley for garnish!