From Williams Sonoma Essentials of Slow Cooking

Ingredients

3 tbsp flour
2 tbsp flour
salt pepper
12 tbsp (6 oz) unsalted butter
3 tbsp olive oil
3 lb beef chuck steak or round steak cut crosswise into strips or cubes (we used sirloin)
1 yellow onion, thinly sliced
2 cloves garlic, minced
1 cup dry red wine
2 cups beef broth
2 sprigs fresh thyme
1 and 1/2 lb assorted fresh mushrooms (cremini, shiitake, chanterelle) brushed clean, stems removed and caps cut into 1/2 inch pieces
2 cups sour cream
1/2 cup dry sherry
2 tbsp Worcestershire sauce
1 and 1/2 tsp dry mustard
2 tbsp chopped fresh flat leaf parsley

Directions

In a bowl, stir together 3 tbsp flour, 1 tsp salt and 1/2 tsp pepper.
In lg frying pan, over medium-high heat, melt 6 tbsp of the butter with 2 tbsp of olive oil.
Roll the steak strips or cubes in the seasoned flour and cook, turning occasionally until browned, about 5 minutes. 
Remove from pan and set aside. Add onion to the pan and saute over medium-high heat until tender, 3-4 minutes.
Add garlic and saute for about 30 seconds.  Add wine and broth, bringing to boil, stirring and scraping up browned bits on the pan bottom with wooden spoon.
Transfer the steak and any accumulated juices to slow cooker. Pour broth mixture over steak and add thyme. 
cover and cook until steak is tender, about 3 hours (high heat setting) or 6 hours (low heat setting). In large skillet over high heat, melt remaining 6 tbsp butter with the remaining 1 tbsp oil.
Add mushrooms and saute until just brown, about 4 minutes. Season with salt and pepper. 
Add mushrooms to steak.  In bowl, stir together sour cream, sherry and Worcestershire sauce. 
Stirring constantly, sprinkle in remaining 2 tbsp flour and dry mustard until thoroughly blended. 
Add to the mushroom-steak mixture.  Cover and continue to cook until sauce thickens, about 5 minutes.
Serve immediately and garnish with parsley.

For more on Williams Sonoma recipes and products, please visit www.williams-sonoma.com.

Tags: Williams Sonoma