Enjoy this recipe from Our Best Comfort Food.
Submitted by: Jacque Zehner from Modesto, CA
1-3/4 lbs. boneless beef round steak, cubed
1 T. canola oil
1/2 c. red wine or beef broth
2 T. all-purpose flour
1/2 t. garlic powder
1/2 t. pepper
1/4 t. paprika
1/4 t. dried oregano
1/4 t. dried thyme
1/4 t. dried basil
10-3/4 oz. can cream of mushroom soup
0.9 oz. pkg. onion-mushroom soup mix
8-oz. pkg. sliced mushrooms
1/2 c. sour cream
8-oz. pkg. wide egg noodles, cooked
2 T. butter, softened
Optional: minced fresh parsley
Brown beef in oil over medium-high heat for 8 to10 minutes. Add wine or broth to pan, stirring to loosen bits from bottom of pan. Combine flour and seasonings in a 3 to 4-quart slow cooker. Place browned beef and mixture from pan on top; toss to coat. Add mushroom soup and soup mix; stir until blended. Stir in mushrooms. Cover and cook on high setting 3 to 3-1/2 hours or on low setting 6 to 7 hours, until beef is tender. Stir in sour cream; cover and cook until thoroughly heated. Serve over noodles tossed with butter; sprinkle with parsley. Serves 6.