1 1/2 pounds top round steak, cut into strips
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
1/4 cup water
1 tablespoon dried chives
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cube beef bouillon
1/4 cup white wine
1 tablespoon all-purpose flour
1 (16 ounce) container sour cream
1/2 cup chopped fresh parsley
salt and pepper to taste
Put the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.
In a bowl, mix the wine with the flour. Pour over the beef.
Cover, and cook on Low for 6 to 7 hours then stir in the sour cream and parsley, and continue cooking for 1 hour.
Credit to allrecipes.com for this delish dinner.
Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com