What you need:

  • 2 lbs beef stew meat
  • 1 medium onion, chopped
  • 1 lb fresh mushrooms, sliced
  • 1 c sour cream
  • 103/4 oz can cream of mushroom soup
  • 1 cup water
  • 1 T Worcestershire sauce
  • 1 garlic clove, minced
  • 12 oz package egg noodles, cooked and drained
  • 1 t salt
  • 1/4 t black pepper
  • 1/4 t paprika
  • 4 T flour

What you do:

  • In a shallow bowl, combine salt, pepper and flour.  Roll stew  
    meat in flour and place in bottom of crock-pot.  Cover meat with
    excess flour.  Add remaining ingredients, except for the noodles
    and sour cream, and mix.  Cook, covered, for 8 hours.  Stir in
    sour cream and heat on high for about 5 minutes, or until heated
    through.  Serve over hot noodles.
Slow Cooker Stroganoff
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