1 lb cubed stew meat
1 10 3/4 oz. can condensed mushroom soup
4 oz fresh mushroom, halved (canned will work too)
1 onion, chopped
1 clove garlic, minced
1 c beef broth
Worcestershire sauce to taste
red wine to taste
1/2 c sour cream
1 Tbsp flour
1 Tbsp Dijon mustard
1 pkg egg noodles
Combine soup, mushrooms, onion, garlic, broth, Worcestershire sauce, wine, and paprika in slow cooker. Add meat. Cook on low for 7-8 hours or high for 5 hours.
Combine sour cream, flour and mustard and add to slow cooker for 15 minutes on low at the end.
Cook noodles separately. Top with beef stroganoff and garnish with parsley.
Thursday, February 13, 2014
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