Slow Cooker Beef Stroganoff II

Ingredients

• 2 tablespoons vegetable oil
• 1.5 pounds round steak , cubed
• 0.25 cups all-purpose flour for coating
• 2 cans condensed golden mushroom soup , 10.75 ounce
• 3.5 cups water
• 3 cubess beef bouillon
• 1 cup sour cream
• 1 package egg noodles , 16 ounce

Instructions

1. 1

   Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes.

2. 2

   Transfer the meat to the slow cooker and top with the soup, water and bouillon.

3. 3

   Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.

4. 4

   Cook the egg noodles according to package directions. Serve the meat over the noodles.