Crock Pot Beefy Tomato Stroganoff - cooking recipe

Ingredients

2 1/2 2 1/2 lbs stew meat or 2 1/2 lbs boneless chuck roast, cut into cubes
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
2 (1 1/2 ounce) packages of beef stroganoff seasoning
1 cup sour cream
4 cups egg noodles, cooked and drained
1 (6 ounce) package of fresh sliced mushrooms (optional)

Preparation

Place beef, tomatoes, sauce, paste, seasoning and mushrooms in the crock pot; stir to combine.
Cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours.
Add cooked egg noodles to crock pot for the last 20 minutes of cooking; stir in sour cream.
Or, stir in sour cream and serve over the cooked egg noodles.