Slow Cooker
Beef Stroganoff
INGREDIENTS:

2 pounds stew meat, sliced into bite-sized pieces
1 can fresh mushrooms (sliced as desired), optional
1 package onion soup mix
1 (10 3/4-ounce) can cream of mushroom soup
1 (12-ounce) can ginger ale
1 to 2 tablespoons corn starch
1 (8-ounce) container sour cream (room temperature)
1 package egg noodles (can use toast, biscuits, or mashed
potato instead)

DIRECTIONS:
1. Place frozen stew meat in the slow cooker.
2. Add mushrooms, onion soup mix, cream of mushroom
soup, and ginger ale.
3. Cook on HIGH for approximately 4 to 5 hours or on LOW
for 6 to 7 hours, stirring occasionally.
4. For the last hour, mix 1 to 2 tablespoons corn starch a
small amount of water and add to thicken the sauce.
5. Add sour cream to taste.
6. Cook egg noodles according to package directions.
7. Serve stroganoff over noodles and enjoy.
SERVES 4
Preparation: a few min,
Cook Time:
crock pot low 6 to 7 hours,
high 4 to 5 hours.
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