Stroganoff Soup recipe

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Ingredients

1 (16 ounce) package dry egg noodles
1 ½ pounds round steak, cut into small pieces
1 small yellow onion, diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 ⅔ cups water
1 (16 ounce) container sour cream
1 teaspoon steak sauce

Nutrition Info

753.7 calories
carbohydrate: 70 g
cholesterol: 151.9 mg
fat: 38.6 g
fiber: 2.9 g
protein: 31.6 g
saturatedFat: 17.4 g
servingSize: -
sodium: 902.6 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

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

  3. 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.

Recipe Yield

4 to 6 servings

Recipe Note

Homemade stroganoff turned soup.

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