1 lb beef stew meat (I used a 1 lb roast and cut it up into little bite size pieces)
1 (8 oz) can tomato sauce
2 T Balsamic vinegar
1/2 cup chicken broth (I used 1/4 tsp of Shirley J Chicken Bouillon mixed with 1/2 cup water)
1 T white vinegar
4 garlic cloves, minced
2 cups fresh white button mushrooms sliced or 2 cups freeze dried mushrooms
2 cups of water mixed with 1/2 cup of Shirley J Universal sauce OR 1 (10 3/4 oz) can of cream of mushroom soup
1 T water mixed with 1 T cornstarch
Combine tomato sauce, balsamic vinegar, broth, vinegar, garlic, and beef in slow cooker. Cover and cook on LOW for 6 hours. Beef should be very tender. Uncover and add mushrooms to the slow cooker. Add the Shirley J sauce or the cream of mushroom soup and stir. Add in the cornstarch dissolved in the water. Keep uncovered and turn to HIGH. Cook for another hour or so, until mushrooms are cooked and the sauce is thickened. It should be the consistency of gravy. Serve over hot cooked egg noodles.
I adapted this recipe from a traditional one and am proud to say that it was quite good and turned out nicely. It was quite tangy with the vinegars, which I liked a lot. I used my convenient freeze-dried mushrooms, which I am quite the fan of. They are super easy, convenient, and affordable. I thought I was through with the comfort foods but apparently where I am living winter is not over yet, as it snowed all day yesterday. I give this recipe 4 stars and am very excited to eat the leftovers for lunch today.