1 1/2 to 2 pounds stew beef or round steak or lean chuck, cut in 1/2-inch cubes
3 tbsp flour
2 tbsp butter
1 cup beef broth
2 tbsp ketchup
1 garlic clove, minced
1 tsp salt
8 oz. sliced mushrooms
1 onion, chopped
1 cup sour cream, with 2 tsp flour stirred in
Low carb noodles, 3 to 4 cups (check pasta section for low carb pasta)

Coat beef with mixture of flour and salt. In large skillet, melt butter then stirfry beef and onion until brown. In slow cooker, combine broth, ketchup, garlic, mushrooms, then add beef and onions, stirring to combine. Cover and cook on low setting for 7-9 hours. Half hour before serving, add sour cream mixture, stirring well. Serve over low carb noodles.