Beef Stroggenoff

Beef Stroggenoff 2 pounds beef stew meat 1 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 (8-ounce) package sliced mushrooms (about 2 cups) 3 garlic cloves, minced 1.5 ounces all-purpose flour (about 1/3 cup) 1 cup fat-free, lower-sodium beef broth 1 (8-ounce) container low-fat sour cream Preparation 1. Cut steak diagonally across grain into 1/4-inch-thick slices. 2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.