Slow Cooker Beef Stroganoff from Betty Crocker

Betty Crocker owns this, it sounded good to me.

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 hours 50 min
Makes: 5 servings (1 1/2 cups each)
Log In to Rate
full spoonfull spoonfull spoonhalf spoonempty spoon
(78 ratings)
Member Reviews (2)
Not what you're looking for? Try another search:

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.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe
Kitchen Tip
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:
1 Serving: Calories 430 (Calories from Fat 220); Total Fat 25g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 125mg; Sodium 880mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 6g); Protein 24g Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 8%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 3 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.