Stroganoff Round Steak Strips

1 1/2 pounds of boneless beef round steak
(trimmed of fat, cut into bite-size strips or just pieces)
2 tablespoons onion soup mix (from a 1oz. envelope)
1 jar (4.5oz) sliced mushrooms, drained
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 1/2 cups uncooked regular long-grain white rice
3 cups of water
1/2 cup sour cream

1) In a 2 to 3 quart slow cooker, mix beef and soup mix until evenly coated. Top with mushrooms and soup.
2) Cover, cook on Low setting 7 to 8 hours.
3) About 30 minutes before serving, cook rice in water as directed on package.
4) Just before serving, stir sour cream into beef mixture.
5) Serve over rice (or noodles).
Making a double batch is great because this freezes well for a future meal. One batch serves 6, 1 3/4 cups each.


Nancy O’Dell