Garlic Beef Stroganoff
Quick Cooking
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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."
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 7 hours
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 boneless round steak, trimmed and cut into thin strips
- 2 tablespoons vegetable oil
- 1 package (8 ounces) cream cheese, cubed
- Hot cooked noodles
Directions:
In a 3-qt. slow cooker, dissolve bouillon in water. Add soup, mushrooms, onion, garlic and Worcestershire sauce. In a skillet, brown beef in oil.
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 over noodles. Yield: 6-8 servings.