Crock Pot Mushroom Stroganoff - cooking recipe

Ingredients

4 (8 ounce) packages mushrooms
4 tablespoons butter, divided
1 large onion, diced
3 (10 1/2 ounce) cans beef broth (reserve 3/4c.)
6 tablespoons ketchup
3 garlic cloves, minced
2 teaspoons salt
6 tablespoons flour
1 1/2 cups sour cream

Preparation

Clean mushrooms and slice.
Melt 2 T of butter in a large skillet.
Place half the mushrooms and all of onion in skillet and saute until tender.
Place in crock pot.
Repeat with remaining mushrooms and butter.
Place these in crock pot.
Add broth (remember to reserve 3/4c.), ketchup, garlic and salt to crock pot.
Cook on high 4 hours, or low for 8 hours.
Blend reserved broth and flour.
Take mushroom mixture out of crock pot and heat on stove top until boiling.
Stir in flour mixture until broth is thickened.
Remove from heat: stir in sour cream.
Serve over buttered noodles or rice.