This is a comfort meal to me. I remember my grandmother cooking this a lot when I was growing up. When I first started cooking this is a meal I made often. It is inexpensive and comes together easily.

Ingredients

• 2 lbs beef stew meat
• 2 cans cream of mushroom
• 1 1/4 cup milk
• 1 pkg pot roast seasoning
• 2 cloves garlic (or a large spoonful of minced)
• pepper to taste
• 1 pkg egg noddles
• 8oz of sour cream

Start by mixing your milk and soups together.

Using a whisk will  help get all the lumpy clumps out.

Add some pepper to taste and toss in your garlic as well and whisk (or stir) until combined.

 

Add a package of pot roast seasoning.

Whatever brand is just fine and it does not have to be intended for slowcookers. Your doing it for the seasonings.

 

Toss your uncooked meat in the crockpot.

 

Pour the soup mixture over your meat.

Put the lid on it and cook for 10 hours on low.

You can cook for 4-6 hours on high, but the slower you cook it, the more tender your meat will be.  

 

 

The last 30 minutes of cooking, add 8 oz of sour cream and stir.

Put the lid back on the crockpot and let it finish cooking.

At this point, cook your egg noodles on the stove top according to the package directions.

 

Serve the creamy meat mixture over the egg noodles and dinner is done!

You could also serve over steamed rice if you choose.

Super easy, isn’t it?