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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 6 |
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I'm a mom and work full-time, so I try to use my slow cooker whenever possible, explains Erika Anderson of Wausau, Wisconsin. This Stroganoff is perfect because I can get it ready in the morning before the kids get up. Ingredients:
2 teaspoons beef bouillon granules |
1 cup boiling water |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 jars (4-1/2 ounces each) sliced mushrooms, drained |
1 large onion, chopped |
3 garlic cloves, minced |
1 tablespoon worcestershire sauce |
1-1/2 to 2 pounds beef top round steak, cut into thin strips |
2 tablespoons canola oil |
1 package (8 ounces) cream cheese, cubed |
hot cooked noodles |
Directions:
1. In a 3-qt. slow cooker, dissolve bouillon in water. Add the soup, mushrooms, onion, garlic and Worcestershire sauce. In a skillet, brown beef in oil.
2. Transfer to the slow cooker. Cover and cook on low for 7-8 hours or until the meat is tender. Stir in cream cheese until smooth. Serve with noodles. Yield: 6-8 servings.
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