Slow-Cooker Beef Stroganoff Stew

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

Minutes

Total Time

5:50

Hrs:Mins

Makes

5

servings

1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
lb boneless beef tip steak, cut into 1/2-inch pieces
2
cans (18 oz each) Progresso® Vegetable Classics creamy mushroom soup
1/2
cup water
2 1/2
cups uncooked wide egg noodles (4 oz)
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. 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.
Makes 5 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.

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;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.