· 1/2 cup Flour
· 1 teaspoon Salt
· 1/8 teaspoon Pepper
· 4 pounds Beef or sirloin tips
· 1/2 cup Chopped green onions
· 2 cups Sliced fresh mushrooms
· 1 can (10 1/2 oz.) Condensed beef broth
· 1 teaspoon Worcestershire sauce
· 2 teaspoons Tomato paste or ketchup
· 1/4 cup Dry red wine or water
· 3 tablespoons Flour
· Buttered noodles
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock−pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock−pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.
· 1 teaspoon Salt
· 1/8 teaspoon Pepper
· 4 pounds Beef or sirloin tips
· 1/2 cup Chopped green onions
· 2 cups Sliced fresh mushrooms
· 1 can (10 1/2 oz.) Condensed beef broth
· 1 teaspoon Worcestershire sauce
· 2 teaspoons Tomato paste or ketchup
· 1/4 cup Dry red wine or water
· 3 tablespoons Flour
· Buttered noodles
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock−pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock−pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.
