2 Tbsp. flour
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp paprika
1 3/4 lb. boneless beef round steak
1 can cream of mushroom soup
1/2 cup water
1 envelope onion soup mix
1/2 cup sour cream
1 Tbsp. minced fresh parsley (I usually have dried)
Combine flour, garlic, pepper and paprika in slow cooker. Cut meat into 1 1/2x1/2 inch strips. Place meat in flour mixture and toss until meat is coated. Add mushroom soup, water, and soup mix. Stir until well blended. Cover and cook on high 3-3 1/2 hours or low 6-7 hours. Stir in sour cream and parsley 15 minutes before serving. Serve with rice or noodles.
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