Slow Cooker Beef Stroganoff Stew
Recipe from Betty Crocker

Simple yet savory stroganoff starts with two cans of creamy mushroom soup. What a wonderful way to welcome the family home for dinner!

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Servings: 5
Serving size: 1 1/2  cups
Prep Time: 20 mins
Total Time: 5 hrs 50 mins
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    1 medium onion, chopped (1/2 cup)
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    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 
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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

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.

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Nutrition information
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
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