Classic Beef with Noodles

This dish didn't get great reviews, but I think it's because I thought I had more sour cream than I did. I had to make a buttermilk/butter substitution that affected the taste. I'd like to try it again sometime with ALL the right ingredients because it was so fast!

Classic Beef with Noodles
1 tablespoon vegetable oil
1 1/2-2 lbs. stew meat
1/4 lb. mushrooms, cut in half
2 tablespoons chopped onion
2 cloves garlic, minced
salt
black pepper
1 teaspoon oregano
1/4 teaspoon marjoram
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
8 oz. sour cream
1/2 cup flour
1/4 cup water
egg noodles

Brown beef in oil in a large skillet over high heat. Combine beef, mushrooms, onion, garlic, slat, pepper, oregano, pepper, marjoram, and bay leaf in a 4 qt. slow cooker. Cook on low 8-10 hours or high 4-5 hours. Remove and discard bay leaf. Combine sour cream, flour, and water in a small bowl. Stir in 1 cup liquid from slow cooker into sour cream mixture. Add to the slow cooker. Cook, uncovered, on high for 30 more minutes or until thickened and bubbly. Taste to adjust seasonings. Serve over hot egg noodles.

Family Rating:
Brad: **
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 14/20