This recipe was sent to me by my mother. As a busy mom, I can always use a slow cooker meal. Looking forward to trying this one out.
2 cans condensed cream of mushroom soup
¼ cup beef broth
3 T. Worcestershire sauce
3 cloves of minced garlic
½ t. black pepper
1-2 t. basil
1-2 t. oregano
2 bay leaves
12 oz. white mushrooms, sliced
1 ½ cups onion, coarsely chopped
2 lbs. boneless beef round steak, cut in thin strips
½ cup sour cream
12 oz. medium egg noodles, cooked and drained
1 T. chopped fresh parsley (optional)
Stir soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
Place mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef. Cover and cook on LOW for 8 hours or until the beef is tender. Remove the bay leaves. Stir in sour cream. Serve over cooked noodles. Sprinkle with parsley, if desired.
Note: Browning the beef in a skillet before adding to the slow cooker will add more color to the dish, but is not necessary. You may cook on HIGH for 4-5 hours.