Crockpot Beef Stroganoff

• 2 lbs. Stew Meat (sliced into bite-size pieces)
• 1 can or fresh Mushrooms (sliced as desired), optional
• 1 pkg onion soup mix
• 1 (10 3/4 oz.) can Cream of Mushroom Soup
• 1 (12oz.) can Ginger Ale
• 1-2 Tbl corn starch
• 1 (8 oz.) Sour Cream, *room temperature
• 1 pkg *Egg Noodles

1. Place frozen stew meat in crockpot
2. Add mushrooms, onion soup mix, cream of mushroom soup, and ginger ale
3. Cook on high for approx. 4-5 hours or low for 6-7 hours, stirring occasionally
4. For the last hour mix 1-2 Tbl of corn starch with a small amount of water and add to thicken
5. Add sour cream to taste
6. Cook egg noodles according to package directions
7. Serve stroganoff over *noodles and enjoy!
8. * If you stir the sour cream in cold, it will most likely curdle.
9. * You could also use a thick piece of toast, biscuits, or mashed potatoes instead of noodles

mushrooms, onion soup mix, cream of mushroom soup, ginger ale, tbl corn starch, sour cream, egg noodles

Taken from www.epicurious.com/recipes/member/views/crockpot-beef-stroganoff-52980111 (may not work)