Beef Stroganoff

Ingredients:

1 pound stew meat, cubed
1/2 cup dried minced onion
1 can (10-3/4 ounces) cream of mushroom soup, condensed
1 can (4 ounces) mushrooms, drained
1/4 teaspoon garlic salt
1 cup sour cream

Combine all ingredients except sour cream in greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking.

Spoon over hot noodles. Add a salad of red cabbage and apricots tossed with balsamic vinegar and oil.

*For a richer taste, substitute 1 package (8 ounces) cream cheese.

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