2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon paprika
1-3/4 pounds beef top round steak, cut into 1-1/2-inch strips
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
1/4 cup onion mushroom soup mix
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1/2 cup sour cream
1 tablespoon minced fresh parsley
Hot cooked egg noodles, optional
In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat.
Transfer to a 3-qt. slow cooker. In a small bowl, combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
Stir in the mushrooms, sour cream, and parsley. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles if desired. Yield: 6 servings.