1 pound beef stew meat
2 cans (10 3/4 each) condensed golden mushroom soup
8 ounces sliced mushrooms (fresh is best but canned works too)
1/2 cup onion, chopped
1/4 teaspoon ground pepper
1 cup sour cream (added AFTER slow cooking, at the end)
egg noodles prepared according to package (or mashed potatoes, rice)
1/4- 1/3 cup red wine
Spray slow cooker with non-stick cooking spray, then place beef in a single layer. Add mushrooms, onion, pepper and both cans of soup and wine (optional), stir until well blended.
Cook on low for 8 hours or on high for 4 hours. Adjust cooking time according to how fast/slow your slow cooker cooks.
Last, add sour cream mixing well – cover for about 10 mins or until heated through. Serve over egg noodles, mashed potatoes or rice, salt and pepper to taste. Enjoy!advertisement