1 onion, sliced into half rounds, then thirds
1lb fresh mushrooms, sliced thickly
1-26oz can, cream of mushroom soup
1/2 cup water
3 cloves garlic, minced
1 TB Worcestershire sauce
2 tsp powdered beef bullion
1/2 cup red wine (I used Pinot Noir)
1/2 cup all purpose flour for dredging
1 cup sour cream
- Sautee onions until soft and a bit brown, add mushrooms and garlic and sautee until soft - put into crockpot. In the same pan, coat beef in flour and fry on all sides. Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Add all other ingredients and stir well.
- Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream at the very end.
- Serve over buttered egg noodles.