2 cans 10 3/4 oz cream of mushroom soup (I use 98% FF)
2 c. water (or 1 can 100% FF beef broth for more flavor)
1 envelope beef stew mix
4 oz can mushrooms, sliced and drained
1/2 c. sour cream
1 T minced parsley
Instructions
Combine flour, garlic powder, pepper, and paprika in slow cooker.
Cut meat into 1 1/2 inch strips. Place in flour mixture and toss until meat is well coated.
Add soup, water, and stew mix. Stir until well blended.
Cover and cook on low 6-7 hours.
Stir in mushrooms, sour cream, and parsley and then cook on high 10-15 minutes until heated through. (Depending on the consistency of the sauce, you may need to add cornstarch to thicken or add more water/broth to thin)
Serve over egg noodles.
Recipe by Melissas Bargains at http://www.melissasbargains.com/slow-cooker-steak-stroganoff-recipe/