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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


  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 cups (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth.
  4. Add steak pieces, onions and noodles.
  5. Cook on LOW for 2 hours, or to desired taste and consistency.

Yield: 4 to 6 servings

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