BEEF TIPS

1/2 cup plus 3 tablespoons flour, divided use
1 teaspoon salt
1/8 teaspoon pepper
4 lb. beef or sirloin tips
1/2 cup chopped shallots or green onions
2 cans (4 oz. each) sliced mushrooms, drained (or 1/2 lb. fresh mushrooms, sliced)
1 (10 1/2 oz.) can condensed beef broth
1 teaspoon Worcestershire sauce
2 teaspoons tomato paste (or ketchup)
1/4 cup dry red wine (or water)
Hot buttered noodles (for serving)

Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock pot. Add shallots and mushrooms.

Combine beef broth, Worcestershire sauce and tomato paste. Pour over beef and vegetables; stir well.

Cover and cook on LOW setting for 8 to 12 hours.

One hour before serving, turn to High setting. Make a smooth paste of red wine and the remaining 3 tablespoons flour; stir into Crock-Pot, mixing well. Cover and cook until thickened.

Serve over hot buttered noodles.

Makes 8 to 10 servings (about 3 quarts).
Recipelink.com
Source: Recipe booklet: Rival Crock Pot Cooking, Rival Manufacturing Company, 1975