SLOW BEEF STROGANOFF

SLOW BEEF STROGANOFF

Ingredients

2 lb. boneless beef chuck steaks cut into one-inch pieces
1/4 cup of all-purpose flour
10 oz. Green Giant sliced mushrooms, drained
1 (4 tbsp.) envelope Lipton beefy onion soup mix
1/2 tsp. dried thyme leaves or 1 1/2 tsp. fresh thyme
1 (14 1/2 oz.) can diced tomatoes
1 (8 oz.) container light sour cream
8 oz. your choice of pasta or egg noodles

Methods/steps

In slow cooker, toss beef with the flour.
Stir in remaining ingredients except the sour cream.
Cook covered on “low” 8 to 10 hours
or “high” 4 to 6 hours until meat is tender.
Meanwhile, cook noodles according to package directions.
Stir in sour cream and noodles. Add salt and pepper to taste.