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| Crock Pot Beef Stroganoff |
| 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 ½ teaspoons garlic salt Pepper to taste |
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| Place the roast in a Crock Pot. Add the
soups and water. Add remaining ingredients except sour cream. Cook on high for
5-6 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. |
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| This is also great served over white rice.
Serve with a garden salad and a fresh vegetable for a wonderful meal! |
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