Beef Stroganoff 02
2 tablespoons vegetable oil
1 1/2 pounds round steak, cubed
1/4 cup all-purpose flour
2 (10.75 ounce) cans cream of mushroom soup
3 1/2 cups water
3 beef bouillon cubes
1 (8 ounce) carton sour cream
1 (16 ounce) package egg noodles
In skillet, heat oil over medium-high heat. Roll beef in flour. Saute in hot oil for 5 minutes, or until well browned. Transfer to crockpot. Top with soup, water and bouillon. Cover. Cook on high for 8 hours. Stir in sour cream during last 30 minutes. Prepare noodles as directed on package. Serve meat over noodles.