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1
Place stew meat and 1 cup of the beef broth in your slow cooker.
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2
Cook on low for 6-8 hours.
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3
When meat is done remove it from the crock pot, reserving juices.
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4
Set both aside.
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5
In a small skillet over medium heat, saute onion and mushrooms in 2 tablespoons butter.
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6
Once the onions are translucent and some of the moisture has cooked out of the mushrooms, remove from heat and set aside.
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7
In a large skillet or stock pot, melt remaining 4 tablespoons butter on medium high heat, and add flour and seasonings.
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8
Cook for a couple of minutes, allowing it to get thick and bubbly.
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9
Slowly stir in the remaining 1 3/4 cup (one 14 1/2 ounce can) broth and the crock pot juices and allow the mixture to thicken, whisking constantly.
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10
Let it simmer for a good 15 minutes or so as you stir.
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11
This should thicken up like a brown gravy.
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12
(If it is doesnt, just combine a dash of corn starch with a dash of cold water, then add it to the stock pot to help everything thicken faster.)
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13
Once liquid has thickened into a nice sauce, add cooked beef, onions, and mushrooms.
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14
Simmer 15-20 minutes.
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15
While you wait, cook egg noodles according to package instructions then drain and rinse them.
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16
Stir meat mixture and sour cream together, add noodles and stir well.
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17
Heat until just warm.
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18
Enjoy!
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19
Tastes great with whole steamed green beans and whole wheat rolls!
