Slow Cooker Herbed Beef Stroganoff

SLOW COOKER HERBED BEEF STROGANOFF

2 lb beef stew meat
1 pkg. (8 oz.) sliced fresh mushrooms
1 large onion, cut lengthwise in half, then cut crosswise into slices
1/4 tsp. pepper
1 Tbsp. beef bouillon granules
1 bag (16 oz.) wide egg noodles
1 container (8 oz.) sour cream
1 tsp. dried thyme leaves
1 Tbsp. all-purpose flour
1 large tomato, chopped (1 cup)

In 3 1/2- to 4-quart slow cooker, place beef, mushrooms, onion, pepper and bouillon granules. Cover and cook on Low heat setting 8 to 9 hours. About 20 minutes before serving, cook and drain noodles as directed on package. Gently stir sour cream and thyme into drained noodles. Sprinkle flour over beef mixture in cooker; gently stir into mixture. Increase heat setting to High. Cover and cook 3 minutes. Serve beef mixture over noodles; top with tomato. Makes 8 servings.

Recipe from Betty Crocker