Beef Stroganoff with Mushroom and Chicken Soup Sauce

Method

1. Cut beef into 1-inch pieces
2. Chop onion and garlic
3. In a slow cooker, combine beef, onion, au jus, garlic, pepper, mushroom soup, chicken soup, and mushrooms
4. Cook on low for 6-8 hours or high for 4-5 hours until beef is tender
5. Stir in sour cream before serving
6. Serve over hot egg noodles with parsley
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.