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You will never have a craving for takeout Chinese food again!
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 and 1/2 pounds sliced sandwich steak
2 onions, sliced into rings
10 ounces fresh mushrooms, peeled and left whole
4 stalks celery, rinsed and cut into quarters
3 cups water
2 tablespoons beef bouillon powder
2 tablespoons Glicks Soy Sauce
2 tablespoons Gefen Sesame Oil
6 tablespoons Baron Herzog Late Harvest Chenin Blanc or other white wine
1 (12-ounce) bag broad egg noodles
Combine flour, salt, pepper, and sliced steak in a bag. Shake well. Pour entire contents of bag into bottom of the slow cooker.
Add sliced onions, fresh mushrooms, celery, water, beef bouillon powder, soy sauce, sesame oil, and white wine. Stir to combine. Cook on high for four hours. Lower to warm.
30 minutes before ready to serve, add egg noodles. If there is very little liquid left, add one cup water along with noodles. Raise to high and cook for an additional 30 minutes
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