Beef Stroganoff

Directions

1. 1
   Place stew meat and mushrooms in slow cooker.
2. 2
   Combine soup mix, soup and vinegar.
3. 3
   Stir in tapioca.
4. 4
   Cover and cook on low 8-12 hours.
5. 5
   Stir in sour cream.
6. 6
   Remove from slow cooker and allow to cool.
7. 7
   Label and freeze.
8. 8
   To serve: Thaw.
9. 9
   Heat and stir until smooth and hot.
10. 10
    Serve over hot buttered noodles.