1 1/2 to 2 pounds stew beef or round steak or lean chuck, cut in 1/2-inch cubes
3 tbsp. flour
2 tbsp. butter or margarine
1 cup beef broth
2 tbsp. ketchup
1 sm. garlic clove, crushed
1 tsp. salt
8 oz. sliced mushrooms
1 med. onion, chopped
1 c. sour cream, blended with 2 tablespoons flour
cooked noodles, 3 to 4 cups


Dredge beef in flour and salt. Melt butter or margarine in large skillet and add beef and onion. Cook over medium heat until browned. Combine beef broth, ketchup, garlic and mushrooms in crock-pot. Add cooked beef and onions; stir gently to combine. Cover and cook on low for 7 to 9 hours. Add sour cream, cover and cook on high for 20 to 30 minutes, or until heated through.

Serve over cooked noodles.