- 1 and ¾ pounds stew meat
- 1 (10.75 ounce) can cream of mushroom soup
- ½ cup water
- 1 envelope dried onion soup mix
- ¼ teaspoon black pepper
- 16 ounces sliced fresh mushrooms
- ½ cup chopped onion (can use frozen)
- ½ cup sour cream
- Mix all ingredients except the sour cream in the slow cooker.
- Cover and cook on high for 4 hours or low for 6-7 hours.
- Right before serving, stir in the sour cream.
- Serve over noodles or rice.
Source:Dizzy Busy & Hungry
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