Slow Cooker Beef Stroganoff

Ingredients

• 2 lb. boneless beef chuck steaks cut into one-inch pieces
• 1/4 cup of all-purpose flour
• 10 oz. Green Giant sliced mushrooms, drained
• 1 (4 tbsp.) envelope Lipton beefy onion soup mix
• 1/2 tsp. dried thyme leaves or 1 1/2 tsp. fresh thyme
• 1 (14 1/2 oz.) can diced tomatoes
• 1 (8 oz.) container light sour cream
• 8 oz. your choice of pasta or egg noodles

Or beefier version without tomatoes (for those of you that do not like tomatoes)

• 2 pounds sirloin steak, cut into thin strips
• 1/4 cup all-purpose flour 
• 1/2 cup butter or margarine, divided 
• 2 large onions, chopped 
• 1 (10.5 ounce) can beef broth 
• 1 teaspoon dried basil 
• salt and pepper to taste 
• 1 (4.5 ounce) jar sliced mushrooms, drained 
• 1 tablespoon Worcestershire sauce 
• 1 cup sour cream 
• cooked rice or noodles

Methods/Steps:

In slow cooker, toss beef with the flour. Stir in remaining ingredients except the sour cream. Cook covered on “low” 8 to 10 hours or “high” 4 to 6 hours until meat is tender. Meanwhile, cook noodles according to package directions. Stir in sour cream and noodles. Add salt and pepper to taste.