Slow Cooker Beef Stroganoff

  • Average
  • Average budget

Ingredients

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds round steak, cubed or shredded
  • 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

Preparation

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.