Dredge beef in combined flour, salt & pepper (I throw it all in a ziploc bag and shake). Brown evenly over low heat with oil. Add onion & garlic to skillet; add mushrooms, ketchup & 1/2 can beef bouillon.
Cover tightly. Cook over low heat for 1 hour or until meat is tender, stirring occasionally. Add more bouillon if mixture is becoming too thick.
About 10 minutes prior to serving, cook egg noodles according to package directions.
Add sour cream to stroganoff and heat through. Serve immediately over egg noodles
Crock Pot Directions
Saute onion, garlic and mushrooms over medium heat in a little bit of oil. Place in crock pot. Add ketchup.
Dredge beef in combined flour, salt & pepper (I throw it all in a ziploc bag and shake). Brown evenly over low heat with oil. Add to crock pot.
Deglaze pan by pouring a little red wine and 1/2 can beef bouillon in pan and scrape bottom of pan until all pieces are lifted. Pour over meat and veggies in crock pot.
Stir all ingredients together. Set crock pot on low for about 8 hours or until meat is tender.
Add sour cream to stroganoff and heat through. Serve immediately over egg noodles
Notes
NOTE: You can put this in the crock pot and cook on low heat for about 8 hours. Add the sour cream just before serving!