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!

Slow Cooker Beef Stroganoff Stew


  • 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 (18 ounce) cans Progresso® Vegetable Classics creamy mushroom soup
  • 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


  1. In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef.
  2. Pour soup and water over beef.
  3. Cover; cook on LOW heat setting 5 to 7 hours.
  4. Stir noodles into mixture. Increase heat setting to HIGH.
  5. Cover; cook 20 to 30 minutes or until noodles are tender.
  6. Stir in sour cream.
  7. Garnish individual servings with parsley.

Nutrition Information: 1 Serving (1 Serving) 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

Exchanges: teaspoon2 Starch; 2 1/2 Lean Meat; 3 Fat

Carbohydrate Choices: 2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker/© 2011 ®/TM General Mills

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