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Stroganoff Soup


"Homemade stroganoff turned soup."
Original recipe yield: 4 to 6 servings.
Prep Time:
20 Minutes
Cook Time:
2 Hours
Ready In:
2 Hours 20 Minutes
Servings:
5

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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