Beef Stroganoff with Cream Cheese
Pair this with brimming bowlfuls of your favorite crackers and watch it disappear in record time.
Not knocking chicken noodle soup, but sometimes it is fun to change things up when you’re crockin’! We love this recipe because here in Texas we have a...
This is stew meat cooked in the slow cooker with burgundy wine, as well as other ingredients. I got it from my niece and is one of our favorite beef meals.
Beef Stroganoff with Cream Cheese – made in a slow cooker
- 1.25 Pounds Cubed Beef Stew Meat
- 2 Cans Condensed Cream of Mushroom Soup
- 1 Onion, chopped
- 2 Tablespoons Worcestershire Sauce
- 1/4 Cup Water
- 1 can Beef Broth (or fill one of the empty cans with Red Wine)
- Dash of Garlic Salt
- 8 Ounces Cream Cheese
- Egg Noodles
In slow cooker, combine uncooked meat and all ingredients EXCEPT cream cheese and noodles.
Cook on low setting for 8 hrs or high for about 5 hrs.
Approx. 15-20 min before serving, add the cream cheese; stir occasionally until melted.
Approx. 10 minutes before serving, add uncooked noodles, push down in sauce to get lightly coated; replace lid, but stir occasionally until noodles are soft and ready to eat.
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