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 min
  • Total Time 5 hr 50 min
  • Servings 5

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
125mg
125%;
Sodium
880mg
880%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
8%;
Iron
15%;
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.