268 Cal.: 0 Minute
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- # 1 1/2 lbs lean beef stew meat, cut into 1" cubes
- # 1 onion, chopped
- # 1 clove garlic, minced
- # 1 tsp salt
- # 1/4 tsp freshly ground black pepper
- # 1 lb mushrooms, sliced
- # 1 C fat-free sour cream
- # 1 can (10.75 oz) fat-free cream of mushroom soup
- # 1 C water
- 1. Place all ingredients except sour cream in 4-quart or larger slow cooker. Stir to combine.
- 2. Cover. Cook on low 6 to 8 hours.
- 3. Stir in sour cream. Cover. Cook on high a few more minutes, or until heated through. Serve over hot cooked egg noodles and garnish with chopped parsley, if desired.
This recipe is a personal recipe added by coolestmom2 and has not been tested or endorsed by MyRecipes.
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Crockpot Stroganoff Recipe at a Glance
- COURSE: Main Dishes