by Denise Perez
Serves 3-4
Ingredients:
- 1 lb stew meat
- 1 meduim-small onion, chopped
- Shortening or butter for browning the meat
- 1/2 cup water
- 1 can of condensed cream of mushroom soup
- 1/2 cup sour cream
- rice or noodles
Directions:
- In a skillet or sauecpan, brown the meat in the shortening, then add the chopped onion and cook until the onion is clear.
- Drain off the grease, then place the meat and onions in a small slow cooker. Add the water.
- Cook on low for 6 hours or high for 4 hours.
- Thirty minutes before serving, add cream of mushroom soup and sour cream to the slow cooker. Stir well, put the lid back on the slow cooker and let it go for 30 more minutes to heat everything up again.
- While the sauce is heating up again cook the rice or noodles.
Notes:
- There are several types of beef that can be used for stew. This page lists several cuts of meat that will work. I usually use a chuck or a round roast. Grocery stores will often sell pre-cut stew meat. That can be a fine option too.
- Any kind of pasta would be fine. The best kinds would be small varieties with some contour (this helps the sauce stick to the noodles better). Sabrina's family uses egg noodles.