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Slow-Cooker Beef Stroganoff Stew

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By Pillsbury Kitchens
Updated Mar 5, 2010
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Simple yet savory stroganoff starts with two cans of creamy mushroom soup. What a wonderful way to welcome the family home for dinner!

Slow-Cooker Beef Stroganoff Stew

  • Prep Time 20 min
  • Total 5 hr 50 min
  • Ingredients 8
  • Servings 5
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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

Instructions

  • Step 
    1
    In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
  • Step 
    2
    Cover; cook on Low heat setting 5 to 7 hours.
  • Step 
    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

430 Calories
25g Total Fat
24g Protein
29g Total Carbohydrate
6g Sugars

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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