Slow Cooker Beef Stroganoff II
6 servings
Ingredients
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
Instructions
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.
Transfer the meat to the slow cooker and top with the soup, water and bouillon.
Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
Cook the egg noodles according to package directions. Serve the meat over the noodles.
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