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ITALIAN BEEF STROGANOFF
28 ounce can Contadina crushed tomatoes
8 ounce can Contadina tomato sauce
1 MAGGI beef seasoning cube
1 large Vidalia onion, chopped
4 cloves garlic, minced
2 1/2 pounds chuck roast or chuck eye steak*, cut into stew sized pieces
2 cups cooked wide egg noodles
1 cup sour cream
fresh parsley

• Layer beef chuck pieces, garlic and onions in bottom of slow cooker.
• Whisk together tomatoes and sauce.  Microwave for 3 minutes until HOT!  Add beef cube and stir until dissolved.
• Pour over meat and onions.
• Cook 8-10 hours on low OR 4-6 hours on high.
• Pour meat through colander so it is separate from the sauce.
• Stir sour cream into sauce. 
• Fold noodles into sauce mixture.
• Fold beef back in.
• Sprinkle with parsley.
• Enjoy.

*these 2 pieces of meat are actually from the same cut, but I base it on which one is currently on sale.  This week I saved 50 cents a pound by using 2 steaks instead on 1 roast.