Slow Cooker Beef Stroganoff

• 2 pounds Beef Stew Meat
• 1 whole Onion, Diced
• 2 cloves Garlic, Minced
• 1 pound Sliced Fresh Button Mushrooms
• 1 can (10.75oz) Cream Of Mushroom Soup
• 1/2 cups Water
• 1 teaspoon Salt To Taste
• 1/2 teaspoons Fresh Ground Black Pepper
• 2 Tablespoons Worcestershire Sauce
• 1 cup Sour Cream

1. Place everything except for sour cream into your slow cooker and cook on low for 6-8 hours.
2. Stir in the sour cream and cook on high for another 15-30 minutes.
3. Serve over egg noodles and make sure you have lots of good crusty bread to sop up all the sauce.
4. * Oh, and obviously the mushrooms are optional, but please try it at least once with them in.
5. They are so yummy, and I have served this meal to many mushroom-haters (including kids!)
6. and they have all loved it!

onion, garlic, fresh button mushrooms, cream of mushroom soup, water, salt, fresh ground black pepper, worcestershire sauce, sour cream

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-beef-stroganoff-2/ (may not work)