Ingredients:
1-1.5 lb chuck blade, trimmed of fat and cut into small cubes
1/2 lb white button mushrooms OR
1 pkg dried (reconstituted) porcini mushrooms
6 cloves garlic, chopped fine
one onion, chopped
1 can cream of mushroom soup
1/4 cup water
4 Tbs flour
red wine
ground cumin
cayenne pepper
fresh parsley
1 small container sour cream

How to make this recipe:
Place beef in crock pot. Sprinkle with minced garlic and salt & pepper. Add onion, then mushroom soup and 1/4 cup water, then thinly sliced mushrooms. In a small bowel, whisk 4 Tbs flour with about 1/2 cup red wine. Pour over crockpot ingredients. Cook on low 6-7 hrs. Then add fresh chopped parsley and container of sour cream, stir, re-cover and cook on low for one more hour. Serve over broad egg noodles (or rice, if you prefer). 10 min

Serves 3-4

Recipe from: Beverly