Beef Stroganoff: Slow Cooker

• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 12 cup warm water
• 2 lbs beef stew meat
• 18 cup soy sauce
• 18 cup Worcestershire sauce
• 1 (8 ounce) can sliced mushrooms
• 12 cup diced onion
• 1 teaspoon garlic powder
• 8 ounces sour cream
• egg noodles or rice

1. 1.
2. Mix soups, water, soy sauce, worcestershire sauce, garlic powder, onion and stew meat together.
3. Make sure all meat is coated well.
4. 2.
5. Cook in slow cooker on low for 6 hours or until meat is tender, adding in mushrooms 30 minutes prior to it being done.
6. 3.
7. Add sour cream at the end of cooking time and Serve over egg noodles or rice.

cream of mushroom soup, cream of chicken soup, water, beef stew meat, soy sauce, worcestershire sauce, mushrooms, onion, garlic, sour cream, egg noodles

Taken from www.food.com/recipe/beef-stroganoff-slow-cooker-428461 (may not work)