Recipe for Stroganoff Soup
Crock Pot


    Stroganoff Soup

    1 (16 ounce) package dry egg noodles
    1 (1 1/2 pound) 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

    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.

    In a large skillet, brown the round steak pieces with the onion to desired doneness.

    In a crockpot, combine the soup, 2 2/3 cups (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth. Add steak pieces, onions and noodles. Cook on LOW for 2 hours, or to desired taste and consistency.

    Yields 4 to 6 servings.