Beef stroganoff on a budget

Ingredients:
Low-grade cut of beef, 1 pound.
(recommend the least expensive you can get with no bones that isn't overly fatty)
4 beef-bullion cubes
water
1 can mushrooms (recommend the pieces and stems type as they are cheaper)
8 ounces cream or whole milk
1/4 onion (sliced into long thin strips)
2 tsp black pepper
egg noodles
2 tsp flour
butter

Slice the beef into small strips and cook (with enough water to cover the beef by at least 1/2 inch and the bullion cubes) overnight in a crock-pot on low.
First thing in the morning, add the mushrooms, the 1/4 onion and the black pepper to the crock-pot. One hour before serving add the milk/cream to the crock pot. 15 minutes before serving start the noodles cooking as the package directs. Mix the flour with 2 ounces of cool water, making sure the water and flour mix thoroughly, adding more water if necessary. Add the water-flour mixture into the crock pot and stir thoroughly. Once the flour and water mixture has been thoroughly stirred in turn the crockpot off and let it set until the noodles are done. Place the noodles on a plate, butter them and ladle the mix from the crock pot over them, making sure to get pieces of the beef and onions included on each plate. Add additional pepper to taste if necessary and let set for several minutes for serving (this will give the sauce a chance to thicken).

Estimated cost: $6-$10 depending on the cut of beef used and local pricing. This dish will serve quite a few people or can be stored and rewarmed to be eaten as left-overs. Using the crock pot on the beef overnight allows for even the lowest cuts of beef to be very tender and flavorful.

Tom...