Simple yet savory stroganoff starts with two cans of creamy mushroom soup. What a wonderful way to welcome the family home for dinner!
medium onion, chopped (1/2 cup)
clove garlic, finely chopped
lb boneless beef tip steak, cut into 1/2-inch pieces
cans (18 oz each) Progresso™ Vegetable Classics creamy mushroom soup
cups uncooked wide egg noodles (4 oz)
cup sour cream
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.