Country Pasta Slow-Cooker Beef Stroganoff

Servings: 6

Country Pasta Slow-Cooker Beef Stroganoff

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Ingredients

• 1-1½ pounds top round steak, cut into strips
• Salt and pepper to taste
• 1½ onion, chopped
• 1-10.75 oz. can condensed cream of mushroom soup
• 1-8 oz. can mushrooms
• 1¼ cup water
• 1 tablespoon dried chives
• 1 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 cube beef bouillon
• 1¼ cup white wine
• 1-tablespoon all-purpose flour
• 1-16 ounce container sour cream
• 1½ 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.