My mom made this all the time when I was little. It was one of my favorite meals. I now know why she liked it, because it is so easy!
2 lbs. cubed stew meat
1 can cream of mushroom soup
1 can French onion soup
1 - 4 oz can mushrooms, drained
1 soup can filled with water
½ soup can filled with red wine (or red cooking wine)
2 Tbsp flour
4-8 oz. sour cream
16 oz. egg noodles, cooked according to directions on bag
Combine soups, mushrooms, water, and wine. Pour over meat in crock pot or dutch oven. Simmer 4-6 hours in crock pot or 1 hour on stove. Before serving shake 2 Tbsp or more of flour with water and add to thicken. Cook 5-10 minutes and stir in about 4-8 oz. of sour cream. Serve over egg noodles.
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