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Slow Cooker Beef Stroganoff


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  • 2 T vegetable oil
  • 1-1/2 pounds round steak, cubed
  • 1/4 c flour
  • 2 cans of golden mushroom soup
  • 3-1/2 c water
  • 1 T sherry or Worcestershire Sauce
  • 3 cubes beef bouillon
  • 1 c sour cream
  • 1-16 oz. pkg. egg noodles



Step 1

Heat oil in a large skillet over med-high heat. Roll the beef in flour and sauté in the hot oil until well browned, about 5 mins. Transfer meat to the slow cooker and top with the soup, water, sherry and bouillon. Cook on high setting for 8 hours. Stir in the sour cream during the last 30 mins. Cook noodles according to package directions. Serve meat over noodles.

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