Save the beef tenderloin or sirloin for the grill! Inexpensive beef stew meat gets velvety-tender when slow-cooked.
| 2 |
|
pounds beef stew meat, cut into 1-inch pieces |
| 1 |
|
large (1 cup) onion, chopped |
| 2 |
|
tablespoons French Dip Concentrated Au Jus Sauce* |
| 1 |
|
teaspoon finely chopped fresh garlic |
| 1/4 |
|
teaspoon pepper |
| 1 |
|
(10 3/4-ounce) can condensed cream of mushroom soup |
| 1 |
|
(10 3/4-ounce) can condensed cream of chicken soup |
| 2 |
|
(8-ounce) packages sliced mushrooms |
| 1 |
|
(16-ounce) carton sour cream |
| 8 |
|
cups hot cooked egg noodles |
|
|
Chopped fresh parsley |
Combine all stroganoff ingredients
except
sour cream and noodles and parsley in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 4 to 5 hours or until beef is tender. Stir in sour cream just before serving. Serve over hot noodles; sprinkle with parsley.
*Substitute 2 teaspoons beef bouillon granules.
Recipe Tip
The au jus concentrate can be found in the condiment or savory sauces and marinades section of most large supermarkets. Sold in small plastic bottles, this dark-colored concentrated liquid is most often used to make the juicy sauce for French Dip sandwiches. It adds great “beefy” flavor!
