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1 1/2 pounds beef for stew
2 tablespoons butter or margarine
1 1/2 cups beef bouillon
2 tablespoons ketchup
1 small garlic clove -- crushed
1 teaspoon salt
8 ounces sliced mushrooms
1 medium onion -- chopped
3 tablespoons flour
1 cup sour cream
3 cups hot cooked noodles - (to 4 cups)
Dredge beef in flour and salt. Melt butter or margarine in large skillet and add beef and onion. Cook over medium heat until browned.
Place beef bouillon, ketchup, garlic and mushrooms in slow cooker and mix. Add cooked beef and onions. Cover and cook on LOW for 3 to 4 hours. Add sour cream, cover and cook for 30 to 45 minutes (do not let mixture boil). Serve over hot cooked noodles.
This recipe yields 4 servings.
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