Avg. rating 5 from 2 votes.Recipe Created By: Kathy Przywara
1 lb stew beef
1 Tbsp onion soup mix
3/4 cup water
5 fresh shitake mushrooms
2 1/2 Tbsp sour cream - milk or soy based
1 Tbsp flour
Cut stew beef into bite sized pieces. Place in crockpot. Remove stems from mushrooms and slice thinly. Add to crock pot. Mix onion soup mix with water and pour over meat/mushroom mixture. Cook on low for 4-6 hours or until meat is tender.
When ready to serve, mix sour cream and flour into a paste. Stir into meat mixture until well combined and thickened.
Can keep on heat as long as it does not boil as this will curdle the sour cream.
Serve over hot buttered noodles.
Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Use a safe mushroom soup as needed - there are recipes here.
To make this milk-free, use a vegan soy sour cream.
To make this soy-free, use a regular sour cream.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about
wheat and gluten substitutions.
Avg. rating 5 from 2 votes.