(Crock pot)

2 lb. beef sirloin steak, cut in thin strips
Salt and pepper
3 tbsp. cooking oil
10 oz. can condensed beef broth
1 c. chopped onion
6 oz. can sliced mushrooms, drained
1/2 c. water
2 tbsp. Worcestershire sauce
2 tbsp. tomato paste
2 cloves garlic, minced
1 c. dairy sour cream
1/4 c. dry white wine
3 tbsp. cornstarch

Sprinkle meat with salt and pepper. In a large skillet, brown half of the meat at a time in hot cooking oil; drain off fat. Transfer meat to crock pot. Stir in beef broth, onion, mushrooms, water, Worcestershire sauce, tomato paste and garlic. Cover. Cook on low heat setting for 8 to 10 hours. To serve, turn to high heat setting. Heat until bubbly, 15 minutes. Blend sour cream and wine slowly into cornstarch. Stir into meat mixture. Cover and cook 15 minutes longer. Serve over hot cooked noodles. Makes 8 to 10 servings.