Garlic Beef Stroganoff
TOTAL TIME: Prep: 20 min. Cook: 7 hours
YIELD: 6 servings.
I am a mom and work full time, so I use my slow cooker whenever possible. This stroganoff is perfect because I can get it ready in the morning before the kids get up and I head out the door for work. —Erika Anderson, Wausau, Wisconsin
Ingredients
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2 teaspoons beef bouillon granules
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1 cup boiling water
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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2 jars (4-1/2 ounces each) sliced mushrooms, drained
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1 large onion, chopped
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3 garlic cloves, minced
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1 tablespoon Worcestershire sauce
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1-1/2 pounds beef top round steak, cut into thin strips
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2 tablespoons canola oil
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1 package (8 ounces) cream cheese, cubed
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Hot cooked noodles
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Minced fresh parsley, optional
Directions
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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.
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2.
Transfer to the slow cooker. Cover and cook on low until the meat is tender, 7-8 hours. Stir in cream cheese until smooth. Serve with noodles and, if desired, minced parsley.
Nutrition Facts
1 serving: 383 calories, 24g fat (10g saturated fat), 104mg cholesterol, 991mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 29g protein.
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