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Chunky Chicken Vegetable Soup

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Slow Cooker Creamy Beef Stroganoff

Prep Time: 20 minutes

Cook Time: 8 hours

Servings: 8

Beef bottom round steak slow cooks to tenderness in a creamy mushroom sauce that the whole family will love!

Ingredients

  2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup

  1/4 cup water

  2 Tbs Worcestershire sauce

  1 package (8 ounces) sliced white mushrooms (about 3 cups)

  3 medium onions, coarsely chopped (about 1 1/2 cups)

  3 cloves garlic, minced

  1/2 tsp ground black pepper

  1 boneless beef bottom round steak (about 2 pounds), cut into thin strips

  1 cup sour cream

  1 package (12 ounces) medium egg noodles (about 7 cups), cooked and drained

  Chopped fresh parsley (optional)

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Directions

1 Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker. Add the beef and stir to coat.

2 Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.

Recipe Tips:

Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.

Ingredient Note: Browning the beef in a skillet before adding it to the slow cooker will add more overall flavor and color to the dish.