Crockpot Beef Stroganoff

We had a couple of cool days here last week, and I wanted something that would be warm and comforting for dinner. This meal hit the spot. It was rich and creamy. The effort was minimal. Don't you just love the crock pot? The addition of cream cheese to this stroganoff really added to the creaminess of the sauce. We served this over egg noodles the first two days we ate it, and then the last day I was out of noodles, but had some leftover rice in the fridge, so we had it on that. I preferred the egg noodles, but one of my kids loves rice, so he preferred it that
way.



Crockpot Beef Stroganoff
adapted from allrecipes.com


1 pound cubed beef stew meat
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
1 package onion soup mix
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
2 cloves of garlic, minced
8 ounces mushrooms, sliced
1/2 cup sour cream

In a slow cooker, combine the meat, soup, onion, soup mix, Worcestershire sauce and water. Add garlic and mushrooms. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese and sour cream just before serving.