Slow Cooker Recipes
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!
Ingredients
- 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
Instructions
- 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 for 5 to 7 hours.
- Stir noodles into mixture. Increase heat setting to HIGH.
- Cover; cook for 20 to 30 minutes or until noodles are tender.
- Stir in sour cream.
- Garnish individual servings with parsley.
Nutrition
Per 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.
Attribution
Recipe and photo used with permission from:
Betty Crocker