Mushroom and Steak Stroganoff
(from Slow Cooker Recipe Cards, Taste of Home December 2010)
- 2 TBSP all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1/4 tsp paprika
- 1-3/4 lbs round steak, cut into 1-1/2 inch strips
- 1 can, 10-3/4 oz condensed cream of mushroom soup
- 1/2 cup water
- 1/4 cup onion soup mix
- 8 oz fresh mushrooms, sliced
- 1/2 cup sour cream
- 1 TBSP minced fresh parsley
In a large resealable plastic bag, combine the flour, garlic powder, pepper, and paprika. Add the meat and shake to coat.
Transfer the meat to the crock pot. In a medium bowl, combine the cream of mushroom soup, water, and soup mix. Pour over the meat. Cook on low for six or seven hours.
Stir in the mushrooms, sour cream and parsley. Cook for fifteen minutes or until the sauce is thickened. Serve with whole wheat noodles, for phase two.