What You'll Need
2 cans (10 3/4 ounces each) Condensed Cream of Mushroom Soup
1/4 cup water
2 tablespoons Worcestershire sauce
1 package (8 ounces) sliced white mushrooms (about 3 cups)
3 medium onions, coarsely chopped (about 1 1/2 cups)
3 cloves garlic, minced
1/2 teaspoon ground black pepper
1 boneless beef bottom round steak (about 2 pounds), cut into thin strips
1 cup sour cream
1 package (12 ounces) medium egg noodles (about 7 cups), cooked and drained
Chopped fresh parsley (optional)
How to Make It
1 Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker. Add the beef and stir to coat.
2 Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired. Full Screen View
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