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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 6 |
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I never have leftovers when making this recipe. It is a comforting dish for a cold winter night. Serve with a side salad and possibly some bread and you have a complete meal. Ingredients:
2 teaspoons beef bouillon |
2 (4 ounce) cans mushrooms, juice reserved |
10 1/2 ounces 98% fat-free cream of mushroom soup |
1 onion, chopped |
3 garlic cloves, minced |
1 tablespoon worcestershire sauce |
1 1/2 lbs round steaks, cut in strips |
6 ounces fat free cream cheese, cubed |
9 ounces whole wheat egg noodles |
Directions:
1. Add water to reserved mushroom juice to equal 1 cup.
2. In slow cooker dissolve beef bouillon in mushroom juice. Add mushrooms, soup, onion, garlic and worcestershire sauce.
3. Saute beef in skillet until browned; add to slow cooker and stir to coat.
4. Cover and cook on Low for 7-8 hours.
5. When ready to serve cook noodles according to package directions. While noodles are cooking turn off heat to slow cooker. Stir in cream cheese until melted and smooth.
6. Serve stroganoff over hot noodles. Sprinkle with parsley if desired. Enjoy!
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