Slow Cooker Beef Stroganoff

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We think a good substitution for the parsley would be to cut up some green onions and sprinkle over the top.  I reduced the onion down to 1/2 an onion, and I put more mushrooms in it.  Another good idea would be to sear the beef before placing it in the crock pot.  

This is an easy and very inexpensive meal.

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 BREAKSTONE’S or KNUDSEN Sour Cream
2 Tbsp. flour
1 Tbsp. GREY POUPON 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 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.

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