Crock-Pot Beef Stroganoff |
| Name: |
Michelle S |
| Base: |
Camp Pendleton |
| Recipe: |
1 1/2 lbs lean beef stew meat, cut into 1" cubes
1 onion, chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp freshly ground black pepper
1 lb mushrooms, sliced
1 C fat-free sour cream
1 can (10.75 oz) fat-free cream of mushroom soup
1 C water
DIRECTIONS
Place all ingredients except sour cream in 4-quart or larger slow cooker. Stir to combine.
Cover. Cook on low 6 to 8 hours.
Stir in sour cream. Cover. Cook on high a few more minutes, or until heated through. Serve over hot cooked egg noodles and garnish with chopped parsley, if desired.
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