Crockpot Beef Stroganoff Recipe
a combo of recipes from a co-worker & Betty Crocker, with my own tweakings to make it Feingold-acceptable.
Ingredients
- 2 pounds beef stew meat
- 1 cup chopped onion
- 1 can (103/4 ounces) condensed cream of mushroom soup
- 1 can (103/4 ounces) condensed cream of onion soup
- 1 jar (6 ounces) sliced mushrooms, drained
- 1/4 teaspoon pepper
- 1 package (8 ounces) Philly cream cheese, cubed
- 1 container (8 ounces) sour cream
- 6 cups hot cooked rice-noodles">noodles or rice
Directions
- In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper
- Cover and cook on low heat setting 8 to 10 hours or until beef is very
- tender.
- Cook noodles according to package directions.
- Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture.
- Serve over noodles
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 8 servings | |
| Calories 982 | |
| Calories from Fat 234 | 24% |
| Total Fat 26.49g | 33% |
| Saturated Fat 12.69g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 1398mg | 58% |
| Potassium 476mg | 14% |
| Total Carbs 166.31g | 44% |
| Dietary Fiber 4.8g | 16% |
| Sugars 6.04g | 4% |
| Protein 16.09g | 26% |
