Slow Cooker Beef Stroganoff Stew
Simple yet savory stroganoff starts with two cans of creamy mushroom soup. What a wonderful way to welcome the family home for dinner!
Prep Time:
20 mins
Total Time:
5 hrs 50 mins
Servings:
5 servings (1 1/2 cups each)
Ingredients
-
1 medium onion, chopped (1/2 cup)
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1 clove garlic, finely chopped
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1 pound boneless beef tip steak, cut into 1/2-inch pieces
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2 cans Progresso® Vegetable Classics creamy mushroom soup (18 ounces each)
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1/2 cup water
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2 1/2 cups uncooked wide egg noodles (4 ounces)
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1 cup sour cream
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2 tablespoons chopped fresh parsley, if desired
Directions
1.
In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
2.
Cover; cook on Low heat setting 5 to 7 hours.
3.
Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 430 (Calories from Fat 220); Total Fat 25g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 125mg; Sodium 880mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 6g); Protein 24g. Daily Values: Vitamin A 15%; Vitamin C 0%; Calcium 8%; Iron 15%. Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 3 Fat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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