In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat. Transfer to a 3-qt slow cooker.
Combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
Stir in the mushrooms, sour cream and parsley. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles if desired. YIELD: 6 servings.
I boiled the egg noodles after putting in the mushrooms and sour cream.
This is a very good recipe. Source: Taste of Home Simple and Delicious, Feb. 2008 edition. My favorite cooking magazine. By Michele from Western KY
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