Beef Stroganoff

• 2 pounds Beef Sirloin, Cubed
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1 can (10 Oz. Size) Cream Of Celery Soup
• 1 package (2 Oz. Size) Dry Onion Soup Mix
• 1/2 cups Water (more If It Seems Dry)
• 1 cup Low Fat Sour Cream
• Egg Noodles, For Serving

1. Place sirloin in the bottom of a lightly greased 5-quart slow cooker.
2. Top with soups, soup mix and water.
3. Cover and cook on low for at least 6 hours or until beef is cooked.
4. Thirty minutes before serving, stir in sour cream, put the lid on and keep on low heat until serving time.
5. Serve with egg noodles.

beef sirloin, cream of mushroom soup, cream of celery soup, onion soup mix, water, low fat sour cream, egg noodles

Taken from tastykitchen.com/recipes/main-courses/beef-stroganoff-11/ (may not work)