Crockpot Stroganoff

Yield: 6 servings
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268 Cal.: 0 Minute


  • # 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. 1. Place all ingredients except sour cream in 4-quart or larger slow cooker. Stir to combine.
  2. 2. Cover. Cook on low 6 to 8 hours.
  3. 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.
October 2010

This recipe is a personal recipe added by coolestmom2 and has not been tested or endorsed by MyRecipes.

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