Beef Stroganoff

• 2 lbs beef stew meat
• 34 cup sliced mushrooms
• onion soup mix
• 1 (10 ounce) can cream of mushroom soup
• 3 tablespoons red wine vinegar
• 14 cup quick-cooking tapioca
• 1 cup sour cream

1. Place stew meat and mushrooms in slow cooker.
2. Combine soup mix, soup and vinegar.
3. Stir in tapioca.
4. Cover and cook on low 8-12 hours.
5. Stir in sour cream.
6. Remove from slow cooker and allow to cool.
7. Label and freeze.
8. To serve: Thaw.
9. Heat and stir until smooth and hot.
10. Serve over hot buttered noodles.

beef stew meat, mushrooms, onion soup, cream of mushroom soup, red wine vinegar, tapioca, sour cream

Taken from www.food.com/recipe/beef-stroganoff-510772 (may not work)