I am so in love with my slow cookers! There are two large ones sitting out on my counter at all times, and another big one and a few small ones in the pantry. When I saw this recipe for beef stroganoff, I knew I had to try it!
2 pounds stew meat, cubed
2 cans condensed golden mushroom soup
1 medium onion, diced
1 cup mushrooms, sliced
4 Tbsp. Worcestershire sauce
1/2 cup water
16 oz. cream cheese (I used a low-fat variety)
2 tsp. garlic salt
1 tsp. smoked paprika
In the slow cooker, combine all ingredients except the meat and cream cheese. Once mixed well, fold in the meat cubes. Cover and cook on low for 8 hours.
Turn your slow cooker to high, cut the cream cheese into cubes and stir into the mixture. Replace the lid and leave for about 10 minutes, until the cream cheese is melted and creamy. Stir well, and serve over egg noodles or mashed potatoes.
My husband and I loved this dish. It was hot and comforting, the beef was super tender and wonderfully flavored, and the mushroom sauce was delicious. The kids, on the other hand, thought it was “too mushroomy” and they only ate it because I made brownies for dessert. This may not be the best dish for children, but I highly recommend it for grown-ups! Next time I may try it with French onion soup instead, to cut down on the mushroom factor.