Recipe Details
Ingredients
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1 ⅓poundscubed beef stew meat
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2cupsfresh mushrooms, thickly sliced
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1(10.75 ounce) can condensed cream of mushroom soup
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1cupmilk
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2onions, chopped
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2tablespoonsWorcestershire sauce
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6ouncesherb and garlic-flavored cream cheese
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1cupfusilli pasta
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¼cupsour cream (Optional)
Cooking Directions
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Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
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Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
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During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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Serve stroganoff over fusilli and garnish with sour cream.
Cook’s Notes:
Use a high-quality cream of mushroom soup, don’t buy a cheap brand. It makes a difference.
No need to add extra liquid for the condensed soup, this is what the milk is for.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe5 | |
Calories450 | |
% Daily Value * | |
Total Fat 25g |
32% |
Saturated Fat 13g |
67% |
Cholesterol 106mg |
35% |
Sodium 738mg |
32% |
Total Carbohydrate 24g |
9% |
Dietary Fiber 2g |
5% |
Total Sugars 7g |
|
Protein 29g |
59% |
Vitamin C 5mg |
6% |
Calcium 149mg |
11% |
Iron 4mg |
22% |
Potassium 730mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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