Recipe borrowed from Dinner Is A Crock

Ingredients:
1 lb. beef tenderloin, cut into thin strips
1 medium sweet onion, sliced thin
8 oz. baby portobello mushrooms, cleaned and sliced
1 c. beef bouillon
2 cloves garlic, minced
1/2 t. black pepper
1/8 t. ground nutmeg
1 T. parsley flakes
1 T. flour
1 c. sour cream
1 lb cooked pasta (egg noodles, farfalle or fettuccine) or 4 c. cooked white rice

Preparation:
Place beef, onion, garlic, mushrooms in the crock pot. Pour in bouillon and then sprinkle with seasonings. Cook on low for 4 hours. In a separate bowl, mix together flour and sour cream and add to crock pot, then cook for another 1 hour on low. Serve on a bed of hot noodles or rice.

Variations:
If you don’t have beef tenderloin, try one pound of browned ground beef or chicken. If you don’t like mushrooms, then use green beans, corn or just go without.

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