Monday, March 23, 2009

Garlic Beef & Mushroom Stroganoff

2 tablespoons vegetable oil
2-3 cloves garlic, minced
1 1/2 pounds beef stew meat, cubed
1/4 cup all-purpose flour for coating
8 oz. white button mushrooms, quartered
2 (10.75 ounce) cans condensed cream of mushroom soup
2 1/2 cups water
3 cubes beef bouillon
1 cup sour cream
1 (12-16 ounce) pkg. egg noodles, cooked as directed

Heat oil in a large skillet over medium high heat. Roll the beef in garlic and 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 6-8 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.

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