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!
Recipe from Betty Crocker
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 pound boneless beef tip steak, cut into 1/2-inch pieces
2 cans Progresso® Vegetable Classics creamy mushroom soup (18 ounces each)
1/2 cup water
2 1/2 cups uncooked wide egg noodles (4 ounces)
1 cup sour cream
2 tablespoons chopped fresh parsley, if desired
In 3-1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
Cover; cook on Low heat setting 5 to 7 hours.
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.
High Altitude (3500-6500 ft): No change.
Per Serving: cal. (kcal) 430, Fat, total (g) 25, chol. (mg) 125, sat. fat (g) 12, carb. (g) 29, fiber (g) 1, sugar (g) 6, pro. (g) 24, vit. A (IU) 729, sodium (mg) 880, calcium (mg) 81, iron (mg) 3, Starch () 2, Lean Meat () 3, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet