Description
I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking.
Ingredients
- 1 ⅓ pounds cubed beef stew meat
- 2 cups fresh mushrooms, thickly sliced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 2 onions, chopped
- 2 tablespoons Worcestershire sauce
- 6 ounces herb and garlic-flavored cream cheese
- 1 cup fusilli pasta
- ¼ cup sour cream (Optional)
Instructions
- Combine beef
- mushrooms
- cream of mushroom soup
- milk
- onions
- and Worcestershire sauce in a slow cooker.
- 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.
- 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.
- Serve stroganoff over fusilli and garnish with sour cream.
Prep Time: 10 mins
Cook Time: 4 hrs 17 mins
Total Time: 4 hrs 27 mins
Servings: 5