Slow Cooker Beef Stroganoff II | Kitchensinks-Reviews

Ingredients

2 tablespoons vegetable oil

1 ½ pounds round steak, cubed

¼ cup all-purpose flour for coating

2 (10.75 ounce) canscondensed golden mushroom soup

3 ½ cups water

3 cubesbeef bouillon

1 cup sour cream

1 (16 ounce) package egg noodles

Step 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.

Step 2

Transfer the meat to the slow cooker and top with the soup, water and bouillon.

Step 3

Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.

Step 4

Cook the egg noodles according to package directions. Serve the meat over the noodles.