Ingredients
- ¼ cup all-purpose flour
- 2 ½ pounds boneless beef round, cut into thin strips
- 2 packages (8 ounces each) sliced baby bella mushrooms
- 1 large sweet onion, chopped
- 2 cloves garlic, minced
- 1 can (22.6 ounces) condensed cream of mushroom soup
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground paprika
- 1 teaspoon salt
- ½ teaspoon coarse black pepper
- ¼ cup cornstarch
- ¼ cup cold water
- 1 cup sour cream
- Cooked egg noodles
Directions
- Place flour in a large resealable plastic bag. Add beef to the bag and shake until evenly coated. Transfer coated beef to slow cooker crock.
- Add mushrooms, onions, garlic, soup, broth, Worcestershire sauce, paprika, salt and black pepper to crock. Stir until well blended.
- Cover slow cooker and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours.
- In a medium bowl, stir cornstarch and water until cornstarch is dissolved.
- Add cornstarch mixture to beef mixture, stir until mixture thickens. Cook uncovered for 30 minutes.
- Stir in sour cream. Serve over egg noodles.
Serves: 8
