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.
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