Slow-Cooker Mushroom Beef Stroganoff

• 2 pounds boneless beef chuck steak
• 1 pound sliced fresh mushrooms
• 2 medium onions, chopped
• 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup sour cream
• Hot cooked egg noodles
• Minced fresh parsley, optional

1. Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours.
2. Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.

boneless beef chuck steak, mushrooms, onions, condensed golden mushroom soup, soy sauce, mustard, worcestershire sauce, garlic, salt, pepper, cornstarch, water, sour cream, egg noodles, fresh parsley

Taken from www.tasteofhome.com/recipes/slow-cooker-mushroom-beef-stroganoff/ (may not work)