1 can cream of mushroom soup
8 oz. sliced mushrooms
1 envelope mushroom gravy
2 tbsp. sour cream
1 tbsp. all-purpose flour
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| SHORTCUT STROGANOFF | ||||||
| Serves 4 to 6 | ||||||
| 2 lbs. lean cubed stew beef 1 can cream of mushroom soup 8 oz. sliced mushrooms 1 envelope mushroom gravy 2 tbsp. sour cream 1 tbsp. all-purpose flour |
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| Combine beef, soup, mushrooms and gravy in slow cooker. Cover and cook on Low for 8-10 hours. Blend sour cream with flour, stir into stroganoff. Cook about 15 minutes more, or until well heated. | ||||||