Made changes based on Sara's suggestions (Aug. 11, 2007) & some of my own. With those changes, it's 5 stars. Double recipe & slow cook it the day before up to the last hour, which allows flavours to combine better. The next day, add sour cream, cream cheese & parsley mixture, which you can make day before & add to slow cooker the last hour of cooking. Use 3 pounds top sirloin & ask butcher to cut across grain into 1/2" x 2" strips, resulting in fork tender meat. In large ziploc bag, mix 3 tablespoons flour, 1½ teaspoons salt, & ½ teaspoon fresh ground pepper. Add meat in batches & shake to coat. Sear meat on medium/high in 1½ tablespoons each of canola oil & butter to bring out flavour. For a "doubled" recipe, use "1/2" cup red wine instead of white & omit water, 2 teaspoons chopped green onion "tops" instead of dry chives (didn't have), 3 beef bouillon cubes, 2 tablespoons Worcestershire, 2 teaspoons chopped garlic from a jar, 2 chopped onions (20 to 24 ounces), 2 tablespoons flour, 2 cans cream of mushroom soup, 16 ounces baby bella (cremini) mushrooms instead of canned. Add 6 ounces softened light cream cheese blended into only 16 ounces fat free sour cream with 1 cup chopped fresh parsley. In last ½ hour, remove ½ cup of broth & mix with 2 tablespoons of cornstarch, which is added back to slow cooker, to thicken.
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Made changes based on Sara's suggestions (Aug. 11, 2007) & some of my own. With those changes,...