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Slow Cooker Beef Stroganoff
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| 2lb. | beef stew meat, cut into 1-inch cubes |
| 10oz. | fresh mushrooms, halved |
| 1 | onion, chopped |
| 1clove | garlic, minced |
| 1cup | beef broth |
| 2tsp. | paprika |
| 1tsp. | salt |
| 1cup | BREAKSTONE'S or KNUDSEN Sour Cream |
| 2Tbsp. | flour |
| 1Tbsp. | GREY POUPON Dijon Mustard |
| 1pkg. (16 oz.) | egg noodles, uncooked |
| 2Tbsp. | chopped fresh parsleymake it |
PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
MIX sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package.
DRAIN noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley
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