Crockpot Beef Stroganoff.

1.5 lbs round steak, sliced into 1/4″ (12mm) thick slices
1/3 cup flour
1 tsp salt
1/4 tsp pepper
1/2 tsp paprika

1 1/2 cups (2 medium) onions, chopped
1/4 tsp garlic poweder, OR one clove garlic, minced
1 Tbsp. brown sugar (or ketchup)
1 Tbsp. wine vinegar (or ketchup)
1/4 tsp. celery salt (or ketchup)
1 14oz can tomatoes with juice, broken up
2 tsp. OR 2 cubes OR 2 packets beef bouillon powder
2 Tbsp. sherry OR alcohol-free sherry
8 oz fresh sliced mushrooms OR 1 can of mushrooms, well drained

1 cup of sour cream OR light sour cream

Put the flour, salt, pepper and paprika in a large plastic bag. Add the beef strips and shake well, then empty the bag into a crockpot/slow cooker.

Mix the next group of ingredients EXCEPT for the sour cream in a bowl. Pour on top of the beef and stir it all together. Cook on low for about 7 hours, or on high for about 3 1/2 hours. Stir in the sour cream for the last 30 minutes of cooking time.

I suggest serving this over broad egg noodles so: start a pot of water to boil. Stir the sour cream in to the beef mixture in the crockpot. Prep any veggies you are planning to serve with supper. Add noodles to boiling water and cook for about 8 minutes, or until as done as you like them. When the noodles are done, the stroganoff should be done as well.

Serves about 6.