Menu Enter a recipe name, ingredient, keyword...

Slow-Cooker Beef Stroganoff Stew


Google Ads
Rate this recipe 4.5/5 (10 Votes)


  • 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


Servings 1
Cooking time 350mins
Adapted from


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.

You'll also love

Review this recipe

Roast Beef Summer Rolls Mushroom-Beef Noodle Soup