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
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
-
Step1In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
-
Step2Cover; cook on Low heat setting 5 to 7 hours.
-
Step3Stir 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
2Tips from the
Pillsbury Kitchens
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