1 1/2lbssirloin steak or chuck roastcut into 1" strips
8ozfresh sliced mushrooms
1large yellow onioncut in half, sliced 1/4" across
1tablespoonBetter than Bouillon Beef
Add beef, onions, mushrooms, steak seasoning, Worcestershire, mustard and Better than Bouillon to the insert of a slow cooker. Pour sherry and beef stock over mixture and stir to combine.
Cover and cook on LOW for 6 hours.
Uncover and stir in sour cream. Turn to HIGH and cook partially covered for 30 minutes.
Serve over egg noodles.
I like to use steak seasoning because it takes care of my salt, pepper, garlic powder and onion powder so I don't have to add them all individually. If you don't have steak seasoning on hand, use a combination of the above.If you'd like to add a condensed soup to this, I recommend using golden mushroom soup. Add this at the beginning with the other ingredients, and then cut your sour cream in half at the end.