Classic Beef and Noodles

Yield: 8 servings

Ingredients

• 2 pounds beef stew meat cubes
• 1/4 pound mushrooms, sliced in half
• 2 tablespoons chopped onion
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried marjoram leaves
• 1 bay leaf
• 1 1/2 cups beef broth
• 1/3 cup dry sherry
• 1 (8 ounce) container sour cream
• 1/2 cup all-purpose flour
• 1/2 cup water
• 4 cups hot cooked noodles

Instructions

1. Combine beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram and bay leaf in slow cooker. Pour in beef broth and sherry.
2. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
3. Remove and discard bay leaf.
4. If cooking on LOW, turn to HIGH. Stir together sour cream, flour and water in small bowl.
5. Stir about 1 cup liquid from slow cooker into sour cream mixture.
6. Stir mixture back into slow cooker.
7. Cover and cook on HIGH for 30 minutes or until thickened and bubbly.
8. Serve over noodles.