Slow-Cooker Ground Beef Stroganoff

• 2 pounds ground beef
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon butter
• 1/2 pound sliced fresh mushrooms
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1 can (10-1/2 ounces) condensed beef consomme, undiluted
• 1/3 cup all-purpose flour
• 2 tablespoons tomato paste
• 1-1/2 cups sour cream
• Hot cooked noodles

1. In a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Transfer meat to a 3- or 4-qt. slow cooker.
2. In same skillet, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender and mushrooms have released their liquid and begin to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker.
3. In a small bowl, whisk together consomme, flour and tomato paste. Pour over meat mixture; stir to combine. Cook, covered, on low until thickened, 4-6 hours. Stir in sour cream. Cook, covered, until heated through, 15-30 minutes longer. Serve with noodles.

ground beef, salt, pepper, butter, mushrooms, onions, garlic, condensed beef, flour, tomato paste, sour cream, noodles

Taken from www.tasteofhome.com/recipes/slow-cooker-ground-beef-stroganoff/ (may not work)