Crock Pot Stroganoff

OK-

So I had a huge *HUGE* craving for this stuffs- only problem is I had a) never made it, and b) didn't have a lot of time *after* work to cook it... so I Googled a recipe to give me a jump start of an idea of what I wanted.

I cooked this in my little 2 qt crock pot:

Ingredients:

1 lb beef stew chunks

1 small can beef broth

1 small can Cream of Mushroom soup
3 Heaping TBS Sour Cream

2 cups of thickly sliced mushrooms

3 TBS whiskey (not needed, but we had it on hand- DIVINE!)

1/3 small onion- thickly sliced

1/2 brick of cream cheese

1/2 cube butter

Celery Salt

Red Pepper Flakes

Ground Pepper

Salt

Put the beef chunks in the bottom of the pot, salt and pepper to "taste", 1/2 can of broth, 2 TBS whiskey in the crock pot.  While that is starting to warm up, combine the Mushroom soup, cream cheese, butter, stirring them together.  While stirring this, add the 1 TBS whiskey, 1 TBS (ish) red pepper flakes, and a light dusting of celery salt- mixing well.  When done, pour over the beef chunks.

Slice the fresh mushrooms thickly (so they don't disappear completely) and slice the onion just as thick. Put on top of soup type mixture.  Add remaining broth.

Let it cook on high for 6 hours.
** ADD SOUR CREAM**

The broth, at first, will be really runny. However, just thicken it up with some thickening.  We used:

2 Heaping TBS flour with some water, to where it was thick, not gloopy (that is Husband's word) and poured easily.  Stir in well.  

As it continues to simmer, uncovered now, boil your egg noodles to al dente.  

Pour over egg noodles and serve with vegetable of choice, and top with diced tomatoes- which sounds weird, but so nummy!

You can make it lower in fat by using the Fat Free options for everything listed- we used fat free cream cheese, but we had everything else on hand.