Ingredients
- 1½ pounds beef stew meat
- 1 (14.5 ounce) can beef broth
- 1 (8 ounce) package fresh sliced button mushrooms
- 1 green bell pepper, sliced, optional
- 2 tablespoons Onion Onion™ Seasoning
- 1 tablespoon Garlic Garlic™ Seasoning
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Seasoned Salt
- 1 cup sour cream
- 1 (12 ounce) package egg noodles, cooked
Directions
- In 3-quart or larger slow cooker, combine first 8 ingredients.
- Cook on LOW 7-8 hours.
- Stir in sour cream; continue cooking 30 minutes. Serve over cooked noodles.
- Makes 6 servings.
- Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Nutrition
Per serving: Calories: 526, Total Fat: 14.5g, Sat. Fat: 7g, Cholest: 150mg, Sodium: 730mg, Carbs: 62g, Fiber: 3g, Sugar: 3g, Protein: 40g.