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I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking.
Ingredients
- ⅓ pounds cubed beef stew meat: 1 piece
- mushrooms, thickly: 2 cups (sliced, fresh)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- milk: 1 cup
- onions: 2 piece (chopped)
- Worcestershire sauce: 2 Tbsp
- ounces herb and garlic-flavored cream cheese: 6 piece
- fusilli pasta: 1 cup
- sour cream: 0.25 cup (optional)
Metric Conversion
Stages of cooking
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Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
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Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
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During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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Serve stroganoff over fusilli and garnish with sour cream.
