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| 1/2 Tasse | flour |
| 1 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 4 x ca. 450 g | Beef or sirloin tips |
| 1/2 Tasse | green onions chopped |
| 2 Tasse | Sliced mushrooms (4 oz)* Or |
| 1/2 x ca. 450 g | mushrooms sliced |
| 1 Dose | Condensed beef broth** |
| 1 Teelöffel | Worcestershire Sauce |
| 2 Teelöffel | Tomato paste or ketchup |
| 1/4 Tasse | Dry red wine or water |
| 3 Esslöffel | flour |
| 1 | Buttered noodles |
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*sliced mushrooms, drained; **(10-1/2) oz can
cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms.
Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on Low setting for 7 to 12 hours. One hour before serving, turn to High setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well.
Cover and cook until thickened. Serve over hot buttered noodles. 8 to 10 servings (about 3 quarts) Dee Penrod, FGGT98B
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