Slow Cooker Beef Stroganoff II

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

成本 $20, 保存 $15

來源: Recommended by CookPal

520 分鐘
6 份量
$20

Slow Cooker Beef Stroganoff II

成本 $20, 保存 $15

來源: Recommended by CookPal

520 分鐘
6 份量
$20

食材

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

步驟

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.

營養成分

每份

🔥

719

卡路里

39
蛋白質
66
碳水化合物
33
脂肪

💡 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.