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
  • ingredients 8
  • servings 5

Ingredients

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.
  • 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.
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