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Ingredients
| vegetable oil: 2 Tbl |
| round steak (rump): 1.5 lbs |
| all-purpose flour (unsifted): 1/4 cup (for coating) |
| soup - cream of mushroom: 10.75 lbs |
| water: 3 1/2 cups |
| beef bouillon: 3 (cubed) |
| sour cream: 1 cup |
| unenriched egg noodles: 1 lb |
Slow Cooker Beef Stroganoff II
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
520 min -
Servings
6 serving(s)
Tags
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.