In slow cooker, combine flour, garlic powder and paprika. Trim excess fat from beef and cut into
1-1/2 X 1/2 inch strips. Place into flour mixture and toss until well coated.
Add mushroom soup, water and soup mix. Stir until blended. Cover and cook on high 3 to 3-1/2
hours, or on low 6 to 7 hours, or until meat is very tender.
Stir in mushrooms, sour cream and parsley, Cover and cook on high for 10 to 15 minutes until
heated through.
Serve over noodles or by itself with beef-flavored rice and a salad.
Originally Submitted
1/18/2015
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