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Tomato Beef Stroganoff

Yield 8 servings (1 cup each)

Ingredients

  • 2 1/2 pounds boneless chuck roast, cut into large chunks
  • 1 can (28 oz each) Hunt's Crushed Tomatoes
  • 1 can (8 oz each) Hunt's Tomato Sauce
  • 1 can (6 oz each) Hunt's Tomato Paste
  • 1 package (6 oz each) sliced fresh mushrooms
  • 2 packets (1.5 oz each) beef stroganoff seasoning mix
  • 2 cups dry egg noodles, uncooked
  • 1 cup sour cream

How to Make It

  1. Hands On: 10 minutes
    Total: 8 hours

    Combine roast, tomatoes, tomato sauce, tomato paste, mushrooms and seasoning mix in CROCK-POT slow cooker. Cook on LOW setting for 8 hours or on HIGH setting for 4 hours until meat is tender.

    Stir in noodles the last 20 minutes of cook time and cook for remainder of time on HIGH setting. Stir in sour cream before serving.