Slow Cooker Classic Hungarian Goulash - Crockpot

2 lbs beef stew meat, cubed
1 cup chopped onion
2 Tbsp all-purpose flour
2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 (14.5 oz) can diced tomatoes, undrained
1 bay leaf
1 cup sour cream
hot cooked wide egg noodles
freshly chopped flat leaf parsley to garnish

Put the beef and onion in crockpot.
In a bowl, stir together the flour, paprika, garlic powder, salt and pepper, then sprinkle into crockpot and gently stir to coat the beef well.
Pour the diced tomatoes into the crockpot, carefully distributing evenly over the beef, then add the bay leaf.
Cover and cook on LOW for 7 to 8 hours or until beef is fork tender.
Take bay leaf out and add sour cream to crockpot, stirring gently.
Allow sour cream to get warm, then turn heat off and serve immediately.
Spoon over hot cooked wide egg noodles and sprinkle fresh parsley on top of each serving.
Will serve 6 to 8.