Slow Cooker Beef Stroganoff (NO MUSHROOMS!)

*I couldn't get a good picture of what I actually cooked so I pulled one from google images.

This is another great slow cooker recipe.  Its a 2 part recipe, but you can take 8 hours to do the first part if you need to, so its still a good one for doing while not home.  I had come to REALLY dislike beef stroganoff.  Anyone who was at the farm in Texas with me will know exactly why.  It was served to us a few times a week and was NOT very good.  Most like was the hamburger helper version....yuck!  I don't like mushrooms so I left those out, but it turns out nice and creamy!

2

lb.  beef stew meat, cut into 1-inch cubes

10

oz.  fresh mushrooms, halved

1

 onion, chopped

1

clove  garlic, minced

1

cup  beef broth

2

tsp.  paprika

1

tsp.  salt

1

cup  sour cream

2

Tbsp.  flour

1

Tbsp.  dijon mustard

1

pkg.  (16 oz.) egg noodles, uncooked

2

Tbsp.  chopped fresh parsley

PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 4-5 hours).

MIX sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package.

DRAIN noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.

ENJOY!