6 hrs 10 min
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
8 cups hot cooked egg noodles
Chopped fresh parsley
*Substitute 2 teaspoons beef bouillon granules.
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.
The au jus concentrate can be found in the condiment or savory sauces and marinades section of most large supermarkets.