- 1 pound stew meat, cubed
- 1/2 cup dried minced onion OR 1 large minced chopped sweet Onion
- 1 can (10-3/4 ounces) cream of mushroom soup, condensed
- 1 can (4 ounces) mushrooms, drained
- 1/4 teaspoon garlic salt
- 1 cup sour cream or 1 package (8 ounces) cream cheese*
Combine all ingredients except sour cream in greased 3-1/2 to 5-quart
slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream
the last hour of cooking.
Spoon over hot noodles. Add a salad of red cabbage and apricots
tossed with balsamic vinegar and oil.
*For a richer taste, substitute 1 package (8 ounces) cream cheese.
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