This recipe is from the kitchen of Denise Jones from Point of Grace.  Find this and many more recipes can be found in Cooking with Grace: A Cookbook From Point of Grace (Word Books; $14.99).  This recipe is used here by permission of the publisher.

 

Serves 6 – 8

Ingredients:
2 T. flour
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp paprika
1-3/4 lb. boneless beef round steak
1 can cream of mushroom soup
1/2 cup water
1 envelope dried onion soup mix
1 nine-ounce jar sliced mushrooms, drained
1/2 cup sour cream
1 T. minced fresh parsley

1. Combine flour, garlic powder, pepper and paprika.

2. Cut meat into 1-1/2 x 1/2 inch strips

3. Place in flour mixture and toss until meat is well coated.

4. Add meat to Crock pot.

5. Add mushroom soup, water and soup mix.  Stir until well blended.

6. Cover. Cook on high 3 – 3-1/2 hours, or low 6 – 7 hours.

7. Stir in mushrooms, sour cream and parsley.  Cover and cook on high 10 – 15 minutes, or until heated through.

8. Serve over rice or wide egg noodles.