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- 1 Package Stew meat
- 3 Cans Mushroom soup
- 3/4 Can Red cooking wine
- Salt and pepper to taste
Place all ingredients in slow cooker and cover.
Cook on low about 6 hours.
Hint: If not thick enough, make a roux of melted butter ( about 1/2 Tbsp) and a little flour to make a soupy paste. Stir in to cooked mixture. You don't need a lot. Should thicken it a bit. My mom uses two cans soup, but is too soupy. Three cans yields a thicker product.
Serve over egg noodles. Yum!!
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