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Ingredients
2 Tablespoons all-purpose flour
1/2 Teaspoon garlic powder
1/2 Teaspoon pepper
1/4 Teaspoon paprika
1 3/4 Pounds boneless beef top round steak, cut into 1 1/2" strips
1 (10 3/4 oz) Can condensed cream of mushroom soup, undiluted
1/2 Cup water
1/4 Cup onion mushroom soup mix
2 (4 1/2 oz) Cans sliced mushrooms, drained
1/2 Cup sour cream
1 Tablespoon fresh parsley, minced
Hot cooked egg noodles
Instructions
In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat. Transfer to a 3-quart crockpot.
Combine the soup, water and soup mix; pour over beef. Cover and cook on LOW for 6 to 7 hours or until meat is tender. Stir in the mushrooms, sour cream and parsley. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles if desired.