Ingredients

STROGANOFF

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 (2 cups) sour cream

NOODLES

8 cups hot cooked egg noodles

Chopped fresh parsley

*Substitute 2 teaspoons beef bouillon granules.

Directions 

Combine all stroganoff ingredients except sour cream, noodles and parsley in slow cooker. Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-5 hours or until beef is tender. Stir in sour cream just before serving.

Serve over hot noodles; sprinkle with parsley.

Recipe Tip 

The au jus concentrate can be found in the condiment or savory sauces and marinades section of most large supermarkets.