1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
4 lb beef or sirloin tips
1/2 cup chopped green onions
2 cup sliced mushrooms (4 oz)* or
1/2 lb mushrooms, sliced
1 can condensed beef broth**
1 teaspoon worcestershire sauce
2 teaspoon tomato paste or ketchup
1/4 cup dry red wine or water
3 tablespoon flour
1 each buttered noodles
*sliced mushrooms, drained; **(10-1/2) oz can Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles. 8 to 10 servings (about 3 quarts) Dee Penrod, FGGT98B
