Can you tell I'm digging back through old recipes. Well, what else are you going to do when you're snowed in, you can only cook and blog so much.
I'm giving stove top directions, but you can easily throw this in the slow cooker after you have browned the meat and mixed everything together except the peas, sour cream and horseradish.
Beef With Sour Cream
1/3 cup flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds chuck, cut into 1-inch cubes
1/4 cup salad oil or bacon dripping (I go for the bacon drippings)
1 cup water or tomato juice
3 tablespoons grated onion
1/2 teaspoon thyme
1 small bay leaf
1 package baby green peas, frozen
1 cup sour cream
1 tablespoon horseradish
1. Mix the flour, salt and pepper. Dredge the meat with the seasoned flour. In a Dutch oven heat the oil, add the meat and brown quickly on all sides. Add the water, onion, thyme and bay leaf. Cover tightly and simmer gently about two and one-fourth hours or until meat is tender. Or place in slow cooker on low for several hours.
2. Add the peas and simmer about 10 minutes. Stir in the sour cream and horseradish and heat but DO NOT Boil.