Crockpot Stroganoff Soup

By kayjayjohnson

Ingredients

• 1 (16 ounce) package dry egg noodles
• 1 1/2 pounds round steak, cut into small pieces
• 1 small yellow onion, diced
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 2/3 cups water
• 1 (16 ounce) container sour cream
• 1 teaspoon steak sauce

Details

Adapted from carzycook.com

Preparation

Step 1

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and rinse under hot water.


In a large skillet, brown the round steak pieces with the onion to desired doneness.

In a slow cooker, combine the soup, 2 2/3 cup (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth. Add cooked steak pieces, onions and cooked noodles. Cook on low for 2 hours, or to desired taste and consistency.

In a large skillet, brown the round steak pieces with the onion to desired doneness.