Beef Stroganoff

Ingredients:
3 pounds stew meat
1 tsp salt
2 Dash of ground pepper
2 small onions, thinly sliced

1 Bay leaf
½ tsp. garlic salt
2 ½ tbsp Worcestershire sauce

3 cups beef stock
2 tbsp ketchup

½ cup red wine

½ cup sour cream

Roux mixture:

2/3 cup flour

7 tbsp Apple juice

7 tbsp red wine

 Egg noodles

Directions:

Add stew meat to Crockpot and toss with salt and pepper, top with sliced onions.

In a mixing bowl combine beef stock, Worcestershire sauce, ketchup, garlic salt, and ½ cup red wine and whisk well. Pour mixture over meat and add bay leaf.

Cook in Crockpot on high for 5 hours, then on low for an hour. When cooked, make the roux by whisking 2/3 cup flour with the apple juice and the wine.

Remove the meat and onion to a plate, and then whisk the roux into the Crockpot.

Place meat back in the Crockpot and cook on high for 30-45 minutes. Stir couple of times.

Then stir in ½ cup sour cream. Cook egg noodles according to package. Serve over egg noodles. Serve with roll and green beans. Enjoy!