Nanas Beef Stroganoff

• 1 pound Cubed Stew Meat
• 2- 3/4 cups Beef Broth, Divided
• 1/2 cups Diced Onion
• 8 ounces, weight Canned Mushrooms, Drained
• 6 Tablespoons Butter, Divided Use
• 4 Tablespoons Flour
• 1 teaspoon Each, Salt And Pepper
• 10 ounces, weight Extra Wide Egg Noodles
• 3/4 cups Sour Cream

1. Place stew meat and 1 cup of the beef broth in your slow cooker.
2. Cook on low for 6-8 hours.
3. When meat is done remove it from the crock pot, reserving juices.
4. Set both aside.
5. In a small skillet over medium heat, saute onion and mushrooms in 2 tablespoons butter.
6. Once the onions are translucent and some of the moisture has cooked out of the mushrooms, remove from heat and set aside.
7. In a large skillet or stock pot, melt remaining 4 tablespoons butter on medium high heat, and add flour and seasonings.
8. Cook for a couple of minutes, allowing it to get thick and bubbly.
9. Slowly stir in the remaining 1 3/4 cup (one 14 1/2 ounce can) broth and the crock pot juices and allow the mixture to thicken, whisking constantly.
10. Let it simmer for a good 15 minutes or so as you stir.
11. This should thicken up like a brown gravy.
12. (If it is doesnt, just combine a dash of corn starch with a dash of cold water, then add it to the stock pot to help everything thicken faster.)
13. Once liquid has thickened into a nice sauce, add cooked beef, onions, and mushrooms.
14. Simmer 15-20 minutes.
15. While you wait, cook egg noodles according to package instructions then drain and rinse them.
16. Stir meat mixture and sour cream together, add noodles and stir well.
17. Heat until just warm.
18. Enjoy!
19. Tastes great with whole steamed green beans and whole wheat rolls!

beef broth, onion, mushrooms, butter, flour, salt, egg noodles, sour cream

Taken from tastykitchen.com/recipes/main-courses/nanae28099s-beef-stroganoff/ (may not work)