Slow Cooker Beef Stroganoff

• 1 1/2 lb. top round steak, cut into strips
• salt and pepper to taste
• 1/2 onion, chopped
• 1 can condensed cream of mushroom soup
• 1 (8 oz.) can mushrooms
• 1 Tbsp. dried chives
• 1 cube beef bouillon
• 1 Tbsp. all-purpose flour
• 1/4 c. water
• 1 clove garlic, minced
• 1 tsp. Worcestershire sauce
• 14 oz. sour cream
• 1/2 c. chopped fresh parsley

1. Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Then add the onion, soup, mushrooms, chives and bouillon. In a separate small bowl, combine the flour, water, garlic and Worcestershire sauce. Mix well and add to the slow cooker. Cook on low setting for 7 to 8 hours. One hour before serving, stir in the sour cream and the parsley.

salt, onion, condensed cream, mushrooms, chives, beef bouillon, flour, water, clove garlic, worcestershire sauce, sour cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113316 (may not work)