Beef Stroganoff (Emlyn)

2 lb.s. flank or round steak (London Broil is best); cut in strips
1 onion, sliced
1 clove garlic, minced
1 can mushrooms, drained
2 C. beef broth
1 Tbsp. catsup
1 Tbsp. Worchestershire sauce
1/4 C. cooking sherry

Roux: 2 Tbsp. flour and 2 Tbsp. butter mixed together

1 C. sour cream (use low or non-fat for the light version of the recipe)

Brown meat with onions. Put in crock-pot. Add remaining ingredients (mixed together) except roux and sour cream. Cook on low about 8 hours. Add roux and mix well until thickened. Tun off heat. After a few minutes add sour cream. Serve over cooked egg noodles.