Dredge beef in flour and salt. Melt butter or margarine in large skillet and add beef and onion. Cook over medium heat until browned. Place beef bouillon, ketchup, garlic and mushrooms in crock pot and mix. Add cooked beef and onions. Cover and cook on low for 3-4 hours. Add sour cream, cover and cook for 30-45 minutes (do not let mixture boil). Serve over hot cooked noodles. Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland on Dec 21, 1997
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
This was a hit with my wife and son, that's a big deal because they generally don't like beef so I was going out on a limb with this one.
I used beef consomme instead of bouillon, not sure how much of a difference that made. I also put the salt and flour in a ziplock bag with the beef. I had my daughter shake the bag. She thought that was fun.
Next time I might add some worcestershire sauce to bring out more "beefy" flavor.
My wife and son loved it. (and they don't even really like beef)...My wife even said, "That one's a keeper."
I'm reading where people are saying that it was too runny. That's just subjective. If it's not thick enough for you just add more flour, cornstarch, or use less broth.
Anyway, this one was a good one.
I have a similar recipe that uses tomato undiluted soup and (no ketchup or bouillon ) I use sirloin tip and cut in strips and cubes. I also add 1 tbsp worchestershire sauce. 1/2 tsp pepper. This can also be cooked on the stovetop. Brown beef and onions, dump everything else, including sour cream. Bring to boil and then simmer an hour covered, stirring frequently. Our family tradition for over 50 years.