• 2 pounds beef top round steak, trimmed of fat
• ½ pound fresh white mushrooms, sliced
• 1 bunch of scallions, chopped
• 1 medium onion, sliced
• ¼ teaspoon dried thyme leaves
• ¼ cup dry sherry
• ¾ can homemade or canned beef broth
• ¾ teaspoon dry mustard
• ¼ teaspoon garlic pepper
• 1 ½ cups sour cream
• ½ cup quick-mixing flour
Cut the beef into thin slices across the grain. Place in a 3 ½- or 4-quart electric slow cooker. Add remaining ingredients except sour cream and flour. Mix well.
Cover and cook on the low heat setting about 8 hours, or until the beef is tender, stirring once, if possible. Increase the heat setting to high.
Mix together the sour cream and flour until thoroughly blended. Stir a little of the hot liquid from the slow cooker into the sour cream mixture, then stir the sour cream mixture into the slow cooker, mixing well. Cover and cook on high 30 to 40 minutes, or until thickened slightly.
Make 6 servings.
Natalie Haughton “The Best Slow Cooker Cookbook Ever.”