Easy Crockpot Stroganoff

Recipe Ingredients

1		Reames frozen egg noodles - (16 oz)
1 lb	454g / 16oz	Stew meat - cut into 2" pieces
1		Beef bouillon - (10 3/4 oz)
1		Onion - coarsely chopped (medium)
1/2 teaspoon	2.5ml	Garlic powder
1		Mushroom pieces - (4 oz) - drained
1		Cream of mushroom soup
1 cup	237ml	Sour cream
1 tablespoon	15ml	Paprika
		To Thicken
3 tablespoons	45ml	Cornstarch
1/4 cup	59ml	Cold water

Recipe Instructions

Place beef, onion, bouillon, garlic powder and mushrooms into crockpot. Cover and cook on LOW heat setting for 8 to 10 hours.

Cook noodles, drain and rinse with warm water.

While noodles are cooking, turn crockpot to HIGH setting. Heat until bubbling. Stir in soup, sour cream, and paprika, blending until smooth. Heat through.

If a thicker sauce is desired, blend cornstarch in cold water. Add to crockpot with soup and sour cream. Cover and cook 15 minutes longer.

Serve over hot noodles.

This recipe yields 8 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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