Ingredients:

1-½ pounds top round steak, cut into strips
Salt and pepper to taste
½ onion, chopped
1-10.75 oz. can condensed cream of mushroom soup
1-8 oz. can mushrooms
¼ cup water
1 tablespoon dried chives
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cube beef bouillon
¼ cup white wine
1-tablespoon all-purpose flour
1-16 ounce container sour cream
½ cup chopped fresh parsley
16 oz. Country Pasta Wide Egg Noodles, cooked

Directions:

Put steak strips in bottom of a slow cooker pot. Season with salt and pepper. Add the onion, mushroom soup, mushrooms, and water. Add seasonings (chives through bouillon).

In a small bowl, combine the flour and wine. Pour into slow cooker over steak.
Cover, and cook on low for 6 to 7 hours. Mix in the sour cream and parsley; continue cooking for 1 hour.
Place cooked egg noodles on plates or in pasta bowls, top with crock-pot mixture.
Serves 6

Tags: beef

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