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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Homemade stroganoff turned soup. 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 |
Directions:
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.
2. 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.
3. In a large skillet, brown the round steak pieces with the onion to desired doneness.
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