2 lbs beef, cut up
1/2 lb sliced mushrooms
1 large onion, chopped
2 cloves garlic, minced
1/4 c white wine
2 c beef soup stock
2 T tomato paste
4 T cornstarch
1-1/2 c sour cream
hot buttered egg noodles
Brown the beef in a little oil on high heat, transfer to crock pot. Saute mushrooms, onion, and garlic in a little oil, cook till onion is tender. Transfer to the crock pot. Deglaze the pan with white wine; stir in 1-3/4 c of the beef broth and tomato paste. Pour the beef broth mixture over the meat in the crock pot, salt and pepper to taste, and cook on low all day. A half hour before serving, stir the cornstarch into the remaining 1/4 c beef broth, then stir into the beef in the crock pot. When thickened, stir in the sour cream. Heat through, and serve over hot buttered noodles.
Gluten restrictions: use gluten-free egg noodles.
