Beef Stroganoff

1/3 cup flour
2 cups milk
2 tsp beef bouillon granules
1-1 1/2 lbs lean stew meat
1/2 packet dry onion soup mix
1 bay leaf
1 small can sliced mushrooms
1/2 cup water
2 cups sour cream
1 pkg egg noodles (6-8 oz)

Freezing: Warm about 1 1/2 cups of the milk in saucepan. In separate bowl whisk flour, beef granules, and 1/2 cup milk until no lumps remain. Add it to the warm milk in the saucepan. Stirring constantly over medium heat, bring the sauce to a gentle boil for 1 min. Remove from heat. Add the rest of the ingredients except for sour cream and noodle. Cool and place in a freezer bag. Include a pint of sour cream and noodles with meal.
To Cook: Pour sauce in slow cooker and cook for 6 hours on low until meat is tender. Add sour cream just before serving. Serve over noodles.

Suzie Roberts