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Slow Cooker Beef Stroganoff Stew recipe

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

1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 pound boneless beef tip steak, cut into 1/2-inch pieces
2 cans (18 ounces each) Progresso® Vegetable Classics
    creamy mushroom soup
1/2 cup water
2 1/2 cups uncooked wide egg noodles (4 ounces)
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.

Nutrition Information: 1 Serving (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

Exchanges: teaspoon2 Starch; 2 1/2 Lean Meat; 3 Fat

Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph courtesy of BettyCrocker/© 2011 ®/TM General Mills.