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| My husband pops this in the slow cooker on his days off, so that it's ready when I get home. It is a family favorite! Sometimes, we'll eat this over rice instead noodles for some variety. | |||||
| Ingredients: | |||||
| 1 can | cream of mushroom soup | ||||
| 1 can | beef broth | ||||
| 1 cup | sour cream | ||||
| 2 cloves | minced garlic | ||||
| 2 Tbsp | parlsey | ||||
| 2 cans | sliced mushrooms, drained | ||||
| 1 lb | beef stew meat in 1" cubes | ||||
| 1 Tbsp | olive oil | ||||
| 4 cups | cooked egg noodles | ||||
| Directions: | |||||
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1. Combine soup, broth, garlic and parsley in a slow cooker.
2. In a small skillet, saute beef in oil. Transfer to slow cooker. 3. Cover. Cook on low 7-8 hours. Turn off heat. 4. Stir in sour cream until combined. 5. Stir in noodles and serve. |
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