Super Easy Hamburger Stroganoff

I wanted to do a hamburger stroganoff in the slow cooker without having to brown the hamburger first. I decided to just go for it, and wow! My whole family was really pleased with the results. I cook almost exclusively with organic ingredients, whether or not you choose to do so is strictly a matter of personal preference. Be sure to use lean ground beef, not chuck, since you will not be draining the fat.

• Ready In: 5 hrs 20 mins
• Serves: 12

Ingredients

• 2  lbs lean ground beef
• 1 (14 ounce) can  cream of mushroom soup
• 2  cups beef broth
• 8  ounces  sliced mushrooms
• 1  medium onion, finely chopped
• 1  garlic clove, minced
• 1⁄2 cup flour
•  salt and pepper
• 32  ounces  wide egg noodles
• 1  cup sour cream

Directions

1. Break up the ground beef into a large crock pot.
2. Add the soup, broth, onion and salt and pepper.
3. Cook on high heat for 4 hours.
4. Stir occasionally and continue to break up any large chunks of ground beef. We like to use a potato masher to do this.
5. After 4 hours, add the mushrooms and using a soup ladle, take out 1 cup of the liquid.
6. Whisk the flour into the reserved liquid (careful, it's hot!) and stir back into the beef mixture.
7. Cook on low for one more hour.
8. Prepare egg noodles according to package instructions.
9. When ready to serve, add the sour cream and mix well.
10. Serve over noodles and enjoy!