Slow Cooker Beef Stroganoff

By Jahel

Ingredients

• 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

Preparation

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.