Beef Stroganoff is one of those recipes my whole family loves, but I don’t make that often. It’s a great one pot meal that can be made quickly on the stovepot, or in the slow cooker like I have done here.
This slow cooker stroganoff, made with stew meat, is the most wonderful, flavorful stroganoff I’ve ever made. I don’t think I’ll ever make my stroganoff any other way now, except the slow cooker.
To make this stroganoff really easy , I used Progresso’s new Recipe Starters in Creamy Portabella Mushroom. It adds a rich creaminess that’s super easy. To serve this, I simple made some egg noodles in a separate pot right before I was ready to serve, and then stirred in some frozen and defrosted peas, as well as some sour cream to my stroganoff.
There’s 5 new Progresso Recipe Starters Cooking Sauce in total. Check out the last recipe I did with this Progresso’s Recipe Starters Creamy Portabella Mushroom, Slow Cooker Chicken Marsala and Rice.
Click here for a to save 50¢ on Progresso recipe starters Cooking Sauce.
Yield: Serves 4
1 lb chuck stew beef, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 (18 oz) can Progresso Recipe Starters Creamy Portabella Mushroom Cooking Sauce
Worcestershire sauce
1 teaspoon dried rosemary
1/4 cup beef stock
1 tablespoon balsamic vinegar
1 cup frozen and defrosted peas
1 cup sour cream
noodles
Add stew meat, onion, garlic, Progresso sauce, Worcestershire sauce, dried rosemary, beef stock and balsamic vinegar to slow cooker.
Cook on low for 6 – 8 hours. After beef has cooked, add peas and stir well. Add sour cream and stir.
Serve beef stroganoff over cooked noodles.
This recipe sponsored by Progresso. All opinions 100% mine.
