Crock Pot Beef Stroganoff

By SMorrissey

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. Daily Values: Vitamin A 15%; Vitamin C 0%; Calcium 8%; Iron 15%.

Ingredients

• 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 Progresso Vegetable Classics creamy mushroom soup (18 ounces each)
• 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

Preparation

Step 1

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.