Slow Cooker Beef Stroganoff II recipe
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- 2 tablespoons vegetable oil 1 ½ pounds round steak, cubed ¼ cup all-purpose flour for coating 2 (10.75 ounce) cans condensed golden mushroom soup 3 ½ cups water 3 cubes beef bouillon 1 cup sour cream 1 (16 ounce) package egg noodles
Nutrition Info
- 718.5 caloriescarbohydrate: 66.1 gcholesterol: 148.9 mgfat: 32.8 gfiber: 2.6 gprotein: 38.6 gsaturatedFat: 12.1 gservingSize: -sodium: 1058.4 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Beef Stroganoff II
Directions
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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.