Prep 10 mins
Cook 6 hrs
This recipe was given to me by a friend. My kids love it! I think it is best cooked longer on low heat as the meat is more tender. I also substitute low fat sour cream.
- 1 lb stewing beef
- 1 (16 ounce) can crushed tomatoes
- 1 garlic clove, minced
- 1 dash salt & pepper
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon minced onion
- 1 (16 ounce) container sour cream
- wide egg noodles
- Cut stew beef into 1" pieces and put in crock pot.
- Dredge beef with flour.
- add garlic and spices.
- add crushed tomatoes.
- cook on low for 6-7 hours or high for 4-5 hours.
- Thirty minutes before eating add sour cream.
- serve over warm noodles.
The first home cooked meal my BF ate since being discharged from the hospital after his motorcycle wreck..he said, on a scale of 1 to 5, he gives it 8 stars! I totally agree--this was delicious! I only had 8 oz of sour cream on hand, and the sauce was just perfect for our tastes..we served it over rice (just out of preference)--a warm, hearty meal that we thoroughly enjoyed!! Thank you for this keeper recipe! TERESA
Quick and easy to put together! I added more onion, garlic, paprika and thyme than what the recipe called for. Also, I only used about 1/3 cup of sour cream and added some green peas at the end. It was good but seemed to need additional salt at the end of cooking time! Thanks for posting!
It is awesome without the tomatoes