| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 450 g | Beef to round steak, trimmed fat |
| 1/2 x ca. 450 g | Fresh white mushrooms, sliced |
| 1 Bund | Scallions, choped |
| 1 mittel | onion sliced |
| 1/4 Teelöffel | thyme leaves dried |
| 3/4 Tasse | sherry dry |
| 3/4 Tasse | Homemade or canned beef broth |
| 3/4 Teelöffel | mustard dry |
| 1/4 Teelöffel | Garlic pepper |
| 1 1/2 Tasse | sour cream |
| 1/2 Tasse | Quick-mixing flour, such as Wondra |
|
1. Cut the beef into thin slices across the grain. PLace in a 4-quart electric slow cooker. Add the mushrooms, scallions, onion, thyme, sherry, broth, dry mustard, and garlic pepper. Mix well.
2. Cover and cook on the low heat setting about 8 hours, or until the beef is tender, stirring once, if possible. Increase the heat setting to high.
3. Mix together the sour cream and flour until thoroughly blended. Stir a little of the hot liquid from the slow cooker into the sour cream mixture; then stir the sour cream mixture into the slow cooker, mixing well. Cover and cook on high 30 to 40 minutes, or until thickened slightly.
Entered by: Lawrence Kellie
|
|
Anmerkungen zum Rezept:
|
