Originally From
Sprung From
Imported From
Slow Cooker Beef Stroganoff
quirkyblogger wants to cook this
6
Dinner
- 2 tablespoons vegetable oil
- 1 1/2 pounds round steak, cubed
- 1/4 cup all-purpose flour for coating
- 2 (10.75 ounce) cans condensed golden mushroom soup
- 3 1/2 cups water
- 3 cubes beef bouillon
- 1 cup sour cream
- 1 (16 ounce) package egg noodles
1. Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes.
2. Transfer the meat to the slow cooker and top with the soup, water and bouillon.
3. Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
4. Cook the egg noodles according to package directions. Serve the meat over the noodles.
2. Transfer the meat to the slow cooker and top with the soup, water and bouillon.
3. Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
4. Cook the egg noodles according to package directions. Serve the meat over the noodles.
