Crockpot Beef and Mushroom Stroganoff

I will admit that stroganoff is not the most appetizing food to look at. In fact the more I look at this picture the more it looks like I stuck parsley on dog food, but don't judge this dish by my not so great photo skills. This tastes amazing. Plus it is one of those meals you can throw in the crockpot in the morning and it will be ready in time for dinner.  It's great for those days when you know you will be starving when you get home, but also know that you will have no desire to cook. It is also fairly foolproof, since it only uses five ingredients. I like to serve this over buttered egg noodles, but it would also taste good over rice or potatoes. This makes about 6 servings and leftovers can be frozen for about a month.

Crockpot Beef and Mushroom Stroganoff 
1-1 1/2 pounds beef stew meat
1 medium onion diced
8 oz sliced white mushrooms
1 can cream of mushroom soup
2/3 cup sour cream

Place the meat, onion, mushrooms, and cream of mushroom soup in a medium to large sized crockpot and mix until the soup coats the other ingredients. Turn the crockpot to low and leave for 6-8 hours (if you are around while it is cooking, stir every few hours- but it will turn out just fine without doing this).  It may get a little thick, but don't worry. About 20-30 minutes before you want to eat, stir in the sour cream. This will melt into the sauce and give it a nice rich flavor. Salt and pepper to taste and serve over noodles (or whatever other else you want to serve it over) and enjoy!