Crock Pot Stroganoff OAMC

• 2 lbs stew meat, cubed
• 4 (10 3/4 ounce) cans cream of mushroom soup
• 2 (10 3/4 ounce) cans cream of celery soup
• 1 (16 ounce) container sour cream
• rice or noodles

1. Lightly brown meat in non-stick frying pan for a few minutes, just to give a little carmelization to the outside of the pieces.
2. They do not need to be fully cooked.
3. Place meat in crock pot and add all the soups.
4. Stir, then cover and cook 8 to 10 hours until meat is very tender.
5. Stir in sour cream for last 30 minutes of cooking.
6. Serve over hot noodles or rice.
7. For freezing, do not prepare noodles/rice until you plan to serve.
8. Freeze stroganoff in containers or freezer bags laid flat.
9. On serving day, thaw stroganoff and reheat on the stove top.

stew meat, cream of mushroom soup, cream of celery soup, sour cream, rice

Taken from www.food.com/recipe/crock-pot-stroganoff-oamc-316219 (may not work)