Beef and Button Mushroom Stroganoff

As we're approaching winter (it's already snowed in parts of Wisconsin), it's time to utilize the crock pot for warm meals again. Who am I kidding-it's time to use the crock pot because I can cook without needing to be hovering over the stove or oven, which doesn't always work with a 6-week old.

This recipe for stroganoff turned out well, and we liked the addition of onions.

Beef & Button Mushroom Stroganoff
3 lbs. beef stew meat
1/2 cup flour
2 tsp. salt
1 tsp. pepper
2 medium onions, sliced
20 button mushrooms, sliced
1 1/2 cups beef broth
1/4 cup dry white wine
1 tsp. Worcestershire sauce
1 1/2 cups sour cream
1/4 cup flour
4 cups egg noodles, cooked and drained

Combine flour, salt and pepper. Coat beef in flour mixture, and then place in slow cooker. Add remaining ingredients, except sour cream, 1/4 cup flour and egg noodles. Cook on low 8 to 10 hours or high 4 to 5 hours. Combine sour cream and flour together, and add to beef mixture. Cook an additional 10 minutes. Serve over noodles.