Wednesday, January 9, 2008

Slow Cooker Beef Stroganoff

For Tara...
I was telling Tara how Jeff does not like sour cream, so his mom always dished out his portion of stroganoff before she mixed in the sour cream. Then I found this recipe... no sour cream, just cream cheese! Fabulous, as I happen to believe stroganoff is better creamy, and now Jeff agrees.

You will need:
1 pound stew meat
1 can (10.75 oz) condensed golden mushroom soup (I have used cream of mushroom)
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

1. In a slow cooker, combine meat, soup, onion, water and Worcestershire sauce.
2. Cook on law setting 6-8 hours or high 4-5 hours
3. Stir in cream cheese just before serving.

Serve over egg noodles.

2 comments:

Teah said...

Wow...absolutely amazing. I made this on the stove with fresh mushrooms instead of cream of mushroom soup, and ground beef instead of whole. I added a little chicken stock to make up the difference in liquid, but the mushrooms brought a lot of moisture to the party, too! I added the cream cheese, chunked, at the last minute. Absolutely amazing! Stroganoff is a family favorite...but my little sister and I both agree, this might replace our secret family recipe!

Hayley said...

Loove It!!! This was awesome and easy. Freezes really well.