“Homemade stroganoff turned soup.” - by Brittany
Ingredients
Adjust Servings
Original recipe yields 4 to 6 servings
Directions
- 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 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.
- In a large skillet, brown the round steak pieces with the onion to desired doneness.
Nutrition
Amount Per Serving (5 total)
- Calories
- 754 cal
- 38%
- Fat
- 38.6 g
- 59%
- Carbs
- 70 g
- 23%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"I made this recipe a little different and it turned out divine! Instead of using round stead, I used low fat hamburger. I also used low fat sour cream. To make the soup have more flavor I added two pa..." See moreckages of sliced baby portabellas for more of a natural mushroom taste."
AUNTYLENE
"This soup was fantastic. Normally my son wouldn't be caught dead eating Stroganoff but even after he knew what was in this he ate more and loved it...." See more"
PULLEYHEATHER
"This was OK. I put it in my crock pot on low for 8 hours and did not cook the steak in advance - just put it in there to cook all day. I cooked my noodles on the stovetop and added them before servi..." See moreng. I used a can of beef broth instead of water and took the advice of others and used 1/4 cup of steak sauce. It was too much steak sauce for me. I also only used 8oz of sour cream and it was plenty. I did find this plenty "soupy" but I just didn't care for the flavor that much. It was almost too rich for soup - more like a sauce than a soup, but way too much liquid to serve as a sauce. "
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