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2 tbs flour 1/2 tsp garlic powder 1/2 tsp pepper 1/4 tsp paprika 1 3/4 pounds round or chuck steak 1 can (10 3/4 oz.) condensed cream of mushroom soup 1/2 cup water 1 package onion soup mix 2 jars (4 1/2 oz) sliced mushrooms, drained 1/2 cup sour cream 1 tbs parsley Hot cooked egg noodles. In a large resealable bag combine flour, garlic powder, pepper and paprika. Add Beef strips and shake to coat. Transfer to slow cooker. Combine soup, water and soup mix; pour over beef. Cover and cook for 6-7 hours or until the meat is tender. Stir in mushrooms, sour cream and parsley. Cover and cook for 15 minutes longer or until sauce is thickened. Serve with noodles if desired. Note: I just put the meat in the bottom of the slow cooker and the combined four and spices then sprinkled it over the top over. Then I added the soup mixture. Also, instead of the sour cream I added a small amount of milk until it was the thickness that I wanted. |