Download this recipe.

2 pounds beef round steaks, trimmed fat
1/2 pound mushrooms, fresh white, sliced
1 bunch scallion, chopped
1 onion, sliced
1/4 teaspoon thyme, dried leaves
3/4 cup sherry, dry
3/4 cup beef broth, homemade or canned
3/4 teaspoon dry mustard
1/4 teaspoon garlic pepper
1 1/2 cups sour cream
1/2 cup flour, quick mixing, 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.