Slow Cooker Mushroom Beef Stroganoff Recipe

Ingredients

2 pounds boneless beef chuck steak1 pound sliced fresh mushrooms2 medium onions, chopped1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted2 tablespoons reduced-sodium soy sauce2 tablespoons Dijon mustard1 tablespoon Worcestershire sauce3 garlic cloves, minced3/4 teaspoon salt1/2 teaspoon pepper2 tablespoons cornstarch2 tablespoons water1 cup sour creamHot cooked egg noodlesMinced fresh parsley, optional

Preparation

Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours.

Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.