1 lb boneless beef tip steak, cut into 1/2 inch pieces
2 cans (18 oz each) creamy mushroom soup
1/2 cup water
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sour cream
2 tablespoons chopped fresh parsely
Instructions
In a 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
Cover; cook on low heat settine 5 to 7 hours
Stir noodles into mixture. Increase heat setting to high. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.
Originally Submitted
1/16/2011
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You can add this Slow Cooker Beef Stroganoff Stew recipe to your own private DesktopCookbook.