1 pound stew meat, cubed
1/2 cup dried minced onion
1 can (10 3/4 onces) Cream of Mushroom Soup
1 can (4 ounces) mushrooms, drained
1/4 teaspoon garlic salt
1 cup sour cream (or for a richer taste, substitute one 8 oz. package of cream cheese.)
Combine all ingredients except sour cream in greased slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking. Makes 4-6 servings.
Spoon over hot cooked noodles. Serve with a salad of red cabbage and apricots tossed with balsamic vinegar and oil.
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