Slow Cooker Beef Stroganoff Stew (Cooking for Two)

Slow Cooker Beef Stroganoff Stew (Cooking for Two)

Simple yet savory stroganoff starts with a can of creamy mushroom soup. What a wonderful way to come home to dinner!

Prep Time

20

Minutes

Total Time

4:20

Hrs:Mins

Makes

3

servings

1/4
cup chopped onion
1
teaspoon finely chopped garlic
1/2
lb boneless beef tip steak, cut into 1/2-inch pieces
1
can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1/4
cup water
1 1/4
cups uncooked wide egg noodles
1/2
cup sour cream
1
tablespoon chopped fresh parsley
  1. In 1 1/2-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
  2. Cover; cook on Low heat setting 4 to 5 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. Top individual servings with parsley.
Makes 3 servings
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Tip
To save precious minutes in the morning, use minced garlic from a jar. You could also cut up the beef the night before and refrigerate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 90mg;
  • Sodium 770mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 1g,
    • Sugars 4g),
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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