Lunch: 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!
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
In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
Cover; cook on Low heat setting 5 to 7 hours.
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.
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Nutrition Facts
Serving Size: 5
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
