Beef Stroganoff with Cream Cheese
1¼ pound cubed beef stew meat
2 cans of cream of mushroom soup (98% fat free for a healthier choice)
1 chopped onion
2 tablespoons Worcestershire Sauce
¼ cup beef broth
Dash of garlic salt
8 ounce cream cheese, cut up
Sour cream, optional
1. In a 5-6 quart greased slow cooker combine beef, soup, onion, Worcestershire sauce, beef broth, and garlic salt.
2. Cook on low for 8 hours.
3. About 15-20 min before serving, add the cream cheese; stir occasionally until melted.
4. About 10 minutes before serving, add uncooked noodles to slow cooker, submerging them completely in the sauce. Stir occasionally until noodles are soft.
5. Top with sour cream if desired.
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