1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
4 lb. beef or sirloin tips
1/2 cup chopped shallots or green onions
2 cans (4 oz.) sliced mushrooms, drained, or 1/2 lb. mushrooms, sliced
1 can (10 1/2 oz.) condensed beef broth
1 teaspoon Worcestershire sauce
2 teaspoons tomato paste or ketchup
1/2 cup dry red wine or water
3 tablespoons flour
Buttered noodles
Combine 1/2 cup flour with the sale and pepper and toss with beef cubes to coat thoroughly. Place in Crock pot.Add shallots and mushrooms. Combine beef broth, worcestershire sauce and tomato paste. Pour over beef and vegetables, stir well. Cover and cook on low setting for 8 to 12 hrs. One hour before serving turn on high. Make a smooth paste of red wine and 3 tablespoons of flour. Stir into crockpot mixing well. Cover and cook until thickened. Serve over buttered noodles.
Doug/Va.
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