- 2 lb. Tiefenthaler Beef Stew Meat, thawed
- 10 ounces fresh mushrooms, halved
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup beef broth
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 cup sour cream
- 2 tbsp. flour
- 1 tbsp. Dijon mustard
- 1 pkg (16 oz.) egg noodle, uncooked
Place stew meat, mushrooms, onions and garlic in crock pot. Add beef broth, paprika and salt. Cover with lid and Cook on LOW 7 to 8 hours (or on HIGH for 5 hours).
MIX sour cream, flour and Mustard. Stir into ingredients in crock pot until well blended. Cook, covered on LOW 15 minutes.
Meanwhile, cook noodles as directed on package. Drain noodles; place in large serving bowl. Add meat mixture; mix lightly and serve.