User Manual

SERVINGS
6
21
◊ 1 tablespoon
vegetable oil
◊ 2 pounds cubed
beef stew meat
◊ 1½ cups
beef broth
◊ 1/3 cup
Holland House
®
Sherry Cooking Wine
◊ ¼ pound
mushrooms, sliced into halves
◊ 2 tablespoons
chopped onion
◊ 2 cloves
garlic, minced
◊ 1 teaspoon salt
◊ 1 teaspoon
dried oregano
◊ ½ teaspoon
black
pepper
◊ ¼ teaspoon
dried marjoram
◊ 1 whole bay leaf
◊ 1 container (8 ounces)
sour cream
◊ ½ cup
all-purpose flour
◊ ¼ cup
water
◊ 4 cups
hot cooked noodles
1. Press BROWN/SAUTÉ on CROCK-POT
®
Express Crock Multi-
Cooker; heat oil on HIGH. Add beef in batches; cook 6 to 8
minutes or until browned on all sides. Drain fat.
2. Combine beef, broth, sherry, mushrooms, onion, garlic, salt,
oregano, pepper, marjoram and bay leaf to Express Crock; stir to
blend. Secure lid. Press MEAT/STEW, set pressure to HIGH and
time to 20 minutes. Make sure Steam Release Valve is in the “Seal”
(closed) position. Press START/STOP.
3. Once cooking is complete, natural release pressure 10 minutes.
Release remaining pressure. Remove and discard bay leaf. Press
BROWN/SAUTÉ on Express Crock. Combine sour cream, flour and
water in small bowl. Stir about 1 cup cooking liquid from Express
Crock into sour cream mixture. Whisk mixture into Express Crock.
Cook, uncovered, on HIGH 2 to 3 minutes or until thickened and
bubbly. Serve over noodles.
Classic Beef and Noodles
ingredients instructions
PREP: 5 mins
COOK: 28 min
MULTI-
COOKER
M