A very easy and delicious beef stroganoff recipe for the slow cooker. Just assemble and the slow cooker does the work for you

• 2 tablespoons vegetable oil
• 1 1/2 pounds round steak, cubed
• 1/4 cup all-purpose flour for coating
• 2 (10.75 ounce) cans condensed golden mushroom soup
• 3 1/2 cups water
• 3 cubes beef bouillon
• 1 envelope of onion-mushroom soup
• 1 cup sour cream
• 1 (16 ounce) package egg noodles

Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes. Mix the envelope of onion-mushroom soup into the 2 cans of condensed golden mushroom soup. Transfer the meat to the slow cooker and top with the soup, water and bouillon. Cook on high setting for 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.