Slow Cooker Beef Stroganoff with Buttered Egg Noodles

"My Mom shared this recipe with us recently and it's now one of our favorite dinners.  The stroganoff is creamy and delicious served over buttered egg noodles."

1-1/2 pounds of beef round steak, cut into 1 inch cubes (You can also use beef stew meat.)

1/4 cup flour

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup shortening

1 Tablespoon Worcestershire sauce

1 cup water

1 packet dry onion soup mix (I used Lipton onion soup mix.)

1 (8 ounce) container sour cream

 

 

Combine flour, salt and pepper.  Toss beef cubes in flour mixture until completely coated.  In a saute pan, cook beef in shortening until browned on all sides (it won't be completely cooked through).  Remove beef from saute pan and place in a slow cooker that has been sprayed with non-stick cooking spray.  Combine Worcestershire, water and onion soup mix and pour over beef. Cook on low for 4-6 hours or until beef is tender.  Stir in sour cream and serve over Buttered Egg Noodles (Recipe follows).

 

Buttered Egg Noodles  

1 (16 ounce) package of medium egg noodles

1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper

 

Cook egg noodles according to package directions.  Drain.  Return noodles to pan and stir in butter until it's completely melted.  Add salt and pepper.  Serve with Beef Stroganoff.

 

TIP:  This stroganoff would be delicious served over mashed potatoes or rice.