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Slow-Cooker Beef Stroganoff Stew

Slow-Cooker Beef Stroganoff Stew
  • Prep 20 min
  • Total 5 hr 50 min
  • Ingredients 8
  • Servings 5
Simple yet savory stroganoff starts with two cans of creamy mushroom soup. What a wonderful way to welcome the family home for dinner!
Updated March 5, 2010

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
12g
60%
Trans Fat
0g
Cholesterol
125mg
41%
Sodium
880mg
37%
Potassium
350mg
10%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
6%
Sugars
6g
Protein
24g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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