2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1 3/4 – lbs boneless beef round steak
10 3/4-oz. can cream of mushroom soup
1/2 cup water
1 envelope dried onion soup mix
9-oz. jar sliced mushrooms, drained
1/2 cup sour cream
1 Tbsp. minced fresh parsley

1. Combine flour, garlic powder, pepper, and paprika in slow cooker.
2. Cut meat into 1 1/2x 1/2 inch strips. Place in flour mixture and toss until meat is coated.
3. Add mushroom soup, water, and soup mix. Stir until well blended.
4. Cover. Cook on High 3 to 3 1/2 hours, or Low 6 to 7 hours.
5. Stir in mushrooms, sour cream, and parsley. Cover and cook on High 10 to 15 minutes, or until heated through.
6. Serve with rice or egg noodles.

*I added more paprika & pepper cause we like the taste of those. Also we used dried parsley cause its what we had, seemed to work well. It says to serve just with rice, but I never had stroganoff with rice, so put or egg noodles (since that is what I am used to).

Enjoy! Let me know if you try it and what you think of it personally 🙂