Crockpot Beef Stroganoff

Ingredients

• About 1 lb. of stew beef
• 1 cup of sour cream
• 1/3 cup flour
• 1 16 oz. can of beef broth
• 1 bag of egg noodles
• Salt to taste

Instructions

1. Put the cubed stew beef in the crockpot with the beef broth and cook on low if you are cooking it all day (this is best so the meat gets really tender). Add whatever seasonings you would like, salt is almost a must or it will be bland, and I have opted for a packet of Lipton french onion soup mix before to create a great flavor. You can cut up onion and add as well if you like that. This is very versatile. If possible stir once during the day to rotate pieces. Before serving about 30 minutes prior stir together the sour cream and flour to create a thick rue and add that to the crockpot to thicken up the broth. Cook for about 6 hours.

About 1/2 hr. before serving cook the egg noodles separately in a pot (you will serve meat over these), and in a bowl combine the 3 ingredients to make your rue. Whisk together 1/3 c. flour, 1 c. sour cream and scoop enough of the warm beef broth out of the pot to create your rue (this thickens up the broth). Put this thickening mixture into your crockpot and cook for about 30 min. longer. If you like it thicker you can combine more to your mixture. Serve over egg noodles!