Slow Cooker Beef Stroganoff - cooking recipe

Ingredients

2 Tbsp. vegetable oil
1 1/2 lb. round steak, cubed
1/4 c. all-purpose flour
2 cans golden mushroom soup or cream of mushroom soup
3 1/2 c. water
3 cubes beef bouillon
1 c. sour cream
1 (16 oz.) pkg. egg noodles or angel hair pasta

Preparation

Heat oil in large skillet over medium-high heat. Roll the beef in flour and saut in oil until well browned, about 5 minutes. Transfer the meat to the slow cooker and mix with the soup, water and bouillon. Cook on high setting for 4 to 5 hours. Stir in sour cream during the last 30 minutes.
Cook the pasta according to package directions. Serve the meat over the noodles.