Ingredients Jump to Instructions ↓

  1. 2 pound(s) beef top round steak , trimmed 8 ounce(s) mushrooms , sliced 1 bunch(es) scallions , sliced 1 medium onion , sliced 25 teaspoon(s) thyme , dried 6666666666666666 cup(s) dry sherry

  2. 2/3 cup(s) beef broth , low sodium 75 teaspoon(s) dry mustard

  3. 1/4 teaspoon(s) garlic pepper

  4. 1 1/2 cup(s) sour cream , reduced fat 5 cup(s) flour , quick mixing

Instructions Jump to Ingredients ↑

  1. Cut beef into 1/4-by-2 inch slices across the grain. Place in a 4-quart or larger slow cooker.

  2. Mix in mushrooms, scallions, onion, thyme, sherry, dry mustard and garlic pepper. Cover and cook on low 5 to 6 hours, until beef is tender. Increase heat setting to high.

  3. In a small bowl, mix together the sour cream and flour until blended. Stir in a little of the liquid from the slow cooker.

  4. Stir the sour cream mixture into the slow cooker and mix well. Cover and cook on high, 30 to 40 minutes or until slightly thickened.


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