2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1 3/4 lb. beef (whatever kind you like best)
1 can cream of mushroom soup
1/2 cup water
1 envelope onion soup mix
1/2 c. sour cream
9 oz. can mushrooms/fresh mushrooms (optional)
Combine flour, garlic powder and pepper in slow cooker. Toss meat chunks in flour mixture. Cook on high for 3-3 1/2 hours or low 6-7 hrs.
Stir in mushrooms and sour cream 15 minutes before serving
*Note- there is not sour cream in your freezer meal because I wasn't sure how it would turn out. Add 1 cup of sour cream when the beef stroganoff is heated through.
To reheat: Thaw in refrigerator the night before and cook over the stove on medium heat for 30 minutes or so. You could put it in your slow cooker all day as well. Serve over egg noddles or rice.
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