1 lb. boneless beef tip steak, cut into 1/2-inch pieces
2 cans cream of mushroom soup
½ c. water
2 ½ c. uncooked wide egg noodles (4 oz.)
1 c. sour cream
2 Tbs. chopped fresh parsley, if desired
Instructions
In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef. Cover; cook on Low heat setting 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
10/16/2013
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You can add this SLOW COOKER BEEF STROGANOFF STEW recipe to your own private DesktopCookbook.