Ingredients
1
medium onion, chopped
1 1/2
lb. boneless beef round steak, cut into 2x1/4-inch strips
2
(4.5-oz.) jars sliced mushrooms and Garlic, drained
1
teaspoon beef base
1/4
teaspoon pepper
Dash nutmeg
1
tablespoon dry sherry or water
6
medium baking potatoes
1
(8-oz.) container sour cream
1
tablespoon all-purpose flour
1
tablespoon ketchup
Chopped parsley, if desired
Preparation
In 4 to 6-quart slow cooker, layer onion, beef and mushrooms. In small bowl, combine beef base, pepper, nutmeg and sherry; mix well. Pour over beef mixture.
Cover; cook on low setting for 8 to 10 hours.
About 20 minutes before serving, pierce potatoes several times with fork. Place on microwave-safe paper towel in microwave. Microwave on HIGH for 10 to 13 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand 5 minutes.
Meanwhile, combine sour cream, flour and ketchup; blend well. Stir into beef mixture. Increase heat setting to high; cover and cook an additional 5 to 10 minutes or until slightly thickened.
To serve, lightly roll potatoes on counter to soften center. Cut potatoes in half lengthwise; place on individual serving plates. If desired, sprinkle with salt. Spoon beef mixture over potatoes. Sprinkle with parsley.
