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Post by April B. on Apr 13, 2004 12:31:41 GMT -6
Slow Cooker Beef Stroganoff 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 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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