Beef Stroganoff In The Slow Cooker

• 1 pound beef any cut such as flank steak, sirloin, round steak
• 1/2 onion medium, sliced
• 2 cloves garlic minced
• 2 stalks celery chopped
• 1 pint mushrooms sliced
• 1 can cream of mushroom soup I was able to find an organic brand at Whole Foods
• 1 tablespoon soy sauce
• 2 tablespoons sherry wine
• 1 tablespoon italian seasoning a blend of basil, thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 bay leaf
• 1/3 cup sour cream
• 4 cups whole wheat egg noodles cooked
• sour cream
• egg noodles
• beef

1. Place onion, garlic, celery, and mushrooms in the bottom of the slow cooker pot.
2. Slice the beef into thick strips.
3. Mix cream of mushroom soup with wine, soy sauce, Italian seasoning, salt, pepper, and bay leaf.
4. Pour over the beef and vegetables. Stir to combine all ingredients.
5. Set the slow cooker on low and cook for about 6 hours. The beef should be easily pierced with a fork (it will even fall apart, it will be so tender).
6. Stir in the sour cream. Let the mixture cool for at least 10 minutes to thicken.
7. Serve over egg noodles.

beef, onion, garlic, stalks celery, mushrooms, cream of mushroom soup i was able to find, soy sauce, sherry wine, italian seasoning a blend, pepper, salt, bay leaf, sour cream, whole wheat egg noodles, sour cream, egg noodles, beef

Taken from www.yummly.com/recipe/Beef-Stroganoff-In-The-Slow-Cooker-1646520 (may not work)