Slow Cooker Creamy Beef Stroganoff

By Bexter

Ingredients

• 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup
• 1/4 cup water
• 2 tablespoons Worcestershire sauce
• 1 (8 ounce) package sliced white mushrooms
• 3 medium onions, coarsely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 (2 pound) boneless beef bottom round steak, cut into thin strips
• 1 cup sour cream
• 1 (12 ounce) package medium egg noodles, cooked and drained
• Chopped fresh parsley

Preparation

Step 1

1.Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker. Add the beef and stir to coat.

2.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.