2-3 lbs. beef sirloin tip, cut into 1" cubes
1 onion, chopped
6 cloves garlic, minced
2 (8-oz.) packages mushrooms, sliced
1 tsp. dried marjoram leaves
1/2 tsp. salt (I added more to taste after cooked)
1 tsp. dried thyme leaves (I added more after cooked)
1/8 tsp. pepper
1 bay leaf (I added three small ones)
1-1/2 cups beef broth
1 cup red wine
2 tablespoons Worcestershire sauce
8 oz. carton sour cream
2 tablespoons mustard (I haven't tried it with this yet)
1/4 cup flour
1/4 cup water
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Combine everything except sour cream, mustard, flour, and water in a 3-1/2 quart slow cooker.
Cook on low heat for 8-10 hours (high for 4-5 hours).
Remove and discard bay leaf.
Combine sour cream, mustard, flour, and water in medium bowl and mix well, using a whisk.
Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined.
Return this mixture to the crockpot and stir well.
Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly.
Taste it; you may want to add more salt, pepper, marjoram, or thyme.
Serve over hot cooked egg noodles.
If you have a new hotter cooking crockpot, check the beef at 6 hours on low.
Do NOT boil together the flour and sour cream mixture before adding it to the crockpot. All that does is waste the thickening power of the flour.
If the sauce isn't thick enough for you, add more flour dissolved in a little water.
Prep Time: 25 minutes
Cook Time: 9 hours
Total Time: 9 hours, 25 minutes
Yield: Serves 6