Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef.Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.25 cup Swanson® Beef Broth3 tablespoons Worcestershire sauce3 cloves garlic, minced0.5 teaspoon ground black pepper12 ounces white mushrooms, sliced (about 4 cups)3 medium onion, coarsely chopped (about 1 1/2 cups)2 pounds boneless beef round steak, cut into thin strips0.5 cup sour cream12 ounces (about 7 cups) medium egg noodles, cooked and drained1 tablespoon chopped fresh parsley (optional)
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