Ingredients
2 tablespoons all-purpose flour1/2 teaspoon garlic powder1/2 teaspoon pepper1/4 teaspoon paprika1-3/4 pounds beef top round steak, cut into 1-1/2-inch strips1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup water1/4 cup Lipton onion mushroom soup mix2 jars (4-1/2 ounces each) sliced mushrooms, drained1/2 cup sour cream1 tablespoon minced fresh parsleyHot cooked egg noodles, optional
Preparation
In a large resealable container, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat.
Transfer to a 3-qt. slow cooker. Combine the soup, water and soup mix; pour over beef. Cover and cook on low until meat is tender, 6-7 hours.
Stir in the mushrooms, sour cream and parsley. Cover and cook until sauce is thickened, 15 minutes longer. If desired, serve with noodles.
