Ingredients needed:
* 1 tablespoon of vegetable oil
* 2 pounds of beef for stew, cut into 1-inch pieces
* 1/4 lb. of fresh mushrooms, sliced into halves
* 2 tablespoons of chopped onion
* 2 cloves of garlic, minced
* 1 teaspoon of salt
* 1 teaspoon of dried oregano
* 1/2 teaspoon of black pepper
* 1/4 teaspoon of dried marjoram
* 1 bay leaf
* 1 1/2 cups of beef broth
* 1/3 cup of dry sherry
* 1 cup of sour cream
* 1/2 cup of all-purpose flour
* 1/4 cup of water
* 4 cups of hot cooked noodles
Preparation steps:
* Heat oil in large skillet over medium heat until hot. Brown beef on all sides. Drain fat and discard.
* Combine beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram and bay leaf into crockpot. Pour in broth and sherry. Cover and cook on low for 9 hours or on high for 4 1/2 hours. Remove bay leaf and discard.
* Combine sour cream, flour and water in a small bowl. Stir about 1 cup cooking liquid from crockpot into sour cream mixture. Add mixture to crockpot; mix well. Cook uncovered on high for 30 minutes or until thickened and bubbly.
Serve over noodles and enjoy
(Serves 8)
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