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Crock Pot Beef Stroganoff
Ingredients
1 boneless chuck roast, about 3 pounds
2 cans cream of mushroom soup
2 soup cans water
1 package dry onion soup mix
1 can (14 ounces) beef broth
1 package (8 ounces) fresh sliced mushrooms
Egg noodles
1/2 cup sour cream
1 1/2 teaspoons garlic salt
Pepper to taste
Directions
Place the roast in a Crock Pot. Add the soups and water. Add remaining ingredients except sour cream. Cook on high for five to six hours.
Before serving, cook the egg noodles. Set aside. Shred the meat, then add the sour cream. Cook until just heated through. Serve over the egg noodles.
Suggestions
This is also great served over white rice. Serve with a garden salad and a fresh vegetable for a wonderful meal!