Slow Cooker Beef Stroganoff II

Name: Slow Cooker Beef Stroganoff II
Total time: 520 min
Yield: 6 Servings
Ingredients: 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

Cost $20, save $15

Source: Recommended by CookPal

520 Min
6 Servings
$20

Slow Cooker Beef Stroganoff II

Cost $20, save $15

Source: Recommended by CookPal

520 Min
6 Servings
$20

INGREDIENTS

Base Ingredients
- 2 tablespoons vegetable oil
- 1 ½ pounds round steak, cubed
- ¼ cup all-purpose flour for coating
Soup and Liquids
- 2 (10.75 ounce) cans condensed golden mushroom soup
- 💧 3 ½ cups water
- 3 cubes beef bouillon
Dairy
- 1 cup sour cream
Pasta
- 🍝 1 (16 ounce) package egg noodles

STEPS

Heat oil in a large skillet over medium high heat. Roll the beef in flour and sauté 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.

NUTRIENTS

Per 1 serving

🔥

719

Calories

39
Protein
66
Carbs
33
Fats

💡 Round steak can be substituted with other cuts of beef like chuck or stew meat for similar results.For deeper flavor, sear the beef in batches to avoid overcrowding the skillet.If you prefer a thicker sauce, add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) during the last 30 minutes of cooking.