Ingredients
- 10 3/4 condensed
- 1 golden mushroom soup
- 1 noodles
- 2 pound beef stew meat
- 1/2 cup carrot
- 3/8 cup dry wine (red)
- 1/2 cup onions
- 3 oz mushrooms
- 1/4 cup flour
- 2 tablespoon cooking oil
- 1/4 teaspoon worchestershire sauce
- 1/4 teaspoon oregano
In skillet brown meat in hot oil; drain. Transfer meat to crockery cooker. Stir in soup, onion, carrot, wine, mushrooms, oregano, and worcestershire. Cover; cook on low-heat setting for 10 to 12 hours.
Turn cooker to high-heat setting. Blend 1/2 cup cold water slowly into flour. Stir into beef mixture. Cook and stir till thickened and bubbly. Serve beef mixture over noodles.
Serves 6.
