Crock-Pot Beef Stroganoff

• 2 Tbsp. all-purpose flour
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper
• 1/4 tsp. paprika
• 1 3/4 lb. boneless beef round steak
• 10 3/4 oz. can condensed cream of mushroom soup
• 1/2 c. water
• 1 (1 oz.) pkg. dried onion mushroom soup mix
• 1 (9 oz.) jar sliced mushrooms, drained
• 1/2 c. sour cream

1. In slow cooker, combine flour, garlic powder, pepper and paprika.
2. Trim excess fat from beef.
3. Cut beef into thin strips. Toss meat in flour mixture in slow cooker.
4. Add mushroom soup, water and dry soup mix.
5. Stir well.
6. Cover and cook on high 3 to 3 1/2 hours or on low for 6 to 7 hours until meat is tender.
7. Ten minutes before ready to serve, add sliced mushrooms and sour cream.
8. Heat through.
9. Serve over top of white rice.

flour, garlic powder, pepper, paprika, boneless beef, condensed cream, water, onion mushroom, mushrooms, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055971 (may not work)