Easy Beef Stroganoff in the Slow Cooker
Description
Beef stroganoff is perfect for the slow cooker; this recipe uses cream of mushroom soup, fresh mushrooms, onions, and herbed cream cheese.
Ingredients
•
1 1/3 pounds cubed beef stew meat
•
2 cups fresh mushrooms, thickly sliced
•
1 (10 3/4 ounce) can condensed cream of mushroom soup
•
1 cup milk
•
2 onions, chopped
•
2 tablespoons Worcestershire sauce
•
6 ounces herb and garlic-flavored cream cheese
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1 cup fusilli pasta
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1/4 cup sour cream
Directions
1
Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
2
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.
3
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.
4
Serve stroganoff over fusilli and garnish with sour cream.