Beef Stroganoff

Beef Stroganoff

Mary Lou Berry


3 pounds beef cubes
1 (10 1/2-oz) can cream of mushroom soup
1 (10 1/2-oz) can cream of celery soup
1 Tbsp parsley
2 cubes beef bouillon
Flour, for thickening (optional)
Noodles, for serving (optional)
Sour cream for garnish (optional)


In a large bowl, mix the beef, soups, parsley and bouillon well. Place mixture in a slow cooker. Cover, and cook on high setting until steam appears, then switch to low for 6 to 8 hours. If the sauce is too thin, thicken with flour. Serve over noodles, with a dollop of sour cream.