Thursday, November 28, 2013

Slow Cooker Beef Stroganoff Stew

1 medium onion, chopped (1/2 cup)see savings
1 clove garlic, finely chopped
1 poundboneless beef tip steak, cut into 1/2-inch pieces
2 cansProgresso® 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 creamsee savings
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.

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