1 1/2 lb boneless beef round steak, trimmed of fat and cut into bite size strips
2 tbsp onion soup mix
1 jar (14.5 oz) sliced mushrooms, drained
1 can (10 1/2 oz) condensed cream of mushroom soup
1/2 cup sour cream
4 oz. cream cheese
2 tbsp chopped fresh chives
rice or noodles
In 2-3 quart slow cooker (I used my big one since it was out and its a 6-quart and it did fine), mix beef strips and dry soup mix until evenly coated. Top with mushrooms and soup. Cover; cook on low heat setting 7-8 hours. About 30 minutes before serving, cook rice (or noodles). Just before serving, stir sour cream and cream cheese into beef mixture. Serve over rice or noodles. Sprinkle with chives.
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