Servings: 6

Country Pasta Slow-Cooker Beef Stroganoff
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Ingredients

  • 1-½ pounds top round steak, cut into strips
  • Salt and pepper to taste
  • ½ onion, chopped
  • 1-10.75 oz. can condensed cream of mushroom soup
  • 1-8 oz. can mushrooms
  • ¼ cup water
  • 1 tablespoon dried chives
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 cube beef bouillon
  • ¼ cup white wine
  • 1-tablespoon all-purpose flour
  • 1-16 ounce container sour cream
  • ½ cup chopped fresh parsley
  • 16 oz. Country Pasta Wide Egg Pasta, cooked

Instructions

  1. Put steak strips in bottom of a slow cooker pot.
  2. Season with salt and pepper.
  3. Add the onion, mushroom soup, mushrooms, and water.
  4. Add seasonings (chives through bouillon).
  5. In a small bowl, combine the flour and wine.
  6. Pour into slow cooker over steak.
  7. Cover, and cook on low for 6 to 7 hours.
  8. Mix in the sour cream and parsley; continue cooking for 1 hour.
  9. Place cooked egg pasta on plates or in pasta bowls, top with crock-pot mixture.
6.8
http://countrypasta.com/country-pasta-slow-cooker-beef-stroganoff/