1 pound beef stew meat, cut into 1/2-inch cubes
1/2 cup finely chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can condensed beef broth
1/2 cup water
1/2 cup pearl barley
2 tablespoons catsup
1 teaspoon paprika
1 teaspoon salt
Dash of pepper
2 cups sliced fresh mushrooms
1/2 cup sour cream
Mix all ingredients except the sour cream in a 4-quart crockpot. Cover and cook on LOW for 7 to 8 hours. Turn off heat then stir in sour cream.
Serve over egg noodles.
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