From the kitchen of Martin James – Copenhagen, Denmark
Serves 6.
1 1/2 to 2 1/2 pounds boneless beef chunk or round steak
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 1/4 to 1 1/2 cups beef bouillon
1 tablespoon catsup
2 tablespoons dry white wine
1/4 pound sliced fresh mushrooms
1/3 cup flour
1 cup sour cream
Rice or noodles, to serve 5-6 people
Cut beef in strips or cubes. Coat with salt and pepper. Place in bottom of
crock pot. Mix garlic salt, Worcestershire sauce, beef bouillon and catsup.
Pour over meat. Cover and cook on LOW for 6-8 hours until tender.
Turn up to HIGH. Add 2 tablespoons dry white wine and mushrooms. Dissolve
flour in small amount of water. Add to meat mixture. Stir to blend. Cook on
HIGH for 15 minutes until slightly thickened. Stir in sour cream. Turn off heat.
