A creamy, comforting beef stroganoff that tastes gourmet but uses only four ingredients and a slow cooker.
Print
Pin
Calories: 520kcal
Equipment
- Slow Cooker
- Pot for noodles
Ingredients
- 1 lb Beef stew meat
- 1 can Cream of mushroom soup
- 1 cup Sour cream
- 8 oz Egg noodles
Instructions
- Place the beef stew meat in the slow cooker.
- Add the cream of mushroom soup and sour cream; stir to combine.
- Cover and cook on LOW for 6–8 hours until the beef is tender.
- About 20 minutes before serving, cook the egg noodles separately according to package directions.
- Stir the cooked noodles into the slow-cooker mixture and heat until well combined.
- Serve hot — garnish with fresh parsley if desired.
Notes
For richer flavor, add a splash of Worcestershire sauce or Dijon mustard. Cream of chicken soup can be used as a substitute.
Nutrition
Calories: 520kcal | Carbohydrates: 40g | Protein: 35g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 110mg | Sodium: 850mg | Potassium: 800mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 20mg