This is from the KFOR cookbook.
I always add a few hot peppers and 1 cup of mushrooms.
SLOW COOKER BEEF STROGANOFF
by C. McGrew
2 lbs. round steak (trimmed of fat)
1 to 2 c. sour cream
2 (10 3/4 oz.) cans cream of mushroom soup
Place beef in slow cooker. Pour soup over top. Cover and cook on low
for 8 hours or on high for 4 to 5 hours. Before serving, stir in sour
cream. May be served over noodles, rice or mashed potatoes.
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