Slow Cooker Creamy Beef Stroganoff

Savory fork-tender beef in a creamy mushroom sauce. Prep it in the morning before work and you'll come home ready to serve a delicious dish the whole family will enjoy!

Ingredients:

2 cans cream of mushroom soup

1/4 cup beef broth

2 tablespoons worcestershire sauce

3 cloves garlic, minced

1/2 teaspoon ground black pepper

1 teaspoon salt

12 ounces mushrooms, sliced (about 4 cups if using fresh)

3 medium onion, coarsely chopped (about 1 1/2 cups)

2 pounds boneless beef round steak, cut into thin strips

1/2 cup sour cream

12 ounces (about 7 cups) medium egg noodles, cooked and drained

1 tablespoon chopped fresh parsley (optional)

Directions:

Stir the soup, broth, worcestershire, garlic, black pepper, and salt in a medium bowl.

Place the mushrooms and onions into a 6-quart slow cooker.

Place beef on top of mushrooms and onions.

Pour the soup mixture over the beef.

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.