Slow-Cooker Beef Stroganoff Stew

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

1/2

cup water

2 1/2

cups uncooked wide egg noodles (4 oz)

cup sour cream

tablespoons chopped fresh parsley, if desired

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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 Information

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.