Slow Cooker Beef Stroganoff II

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 pounds round steak, cubed
• 1/4 cup all-purpose flour for coating
• 2 (10.75 ounce) cans condensed golden mushroom soup
• 3 1/2 cups water
• 3 cubes beef bouillon
• 1 cup sour cream
• 1 (16 ounce) package egg noodles

Directions

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.

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

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

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