SLOW COOKER BEEF STROGANOFF WITH A TWIST

Slow Cooker Beef Stroganoff with a Twist image

Provided by Kim Spurlin

Categories Beef

Time 8h

Number Of Ingredients 13

1-2 lb beef stew meat
2 can(s) condensed golden mushroom soup
1 large onion
2 Tbsp worcestershire sauce
1/2 c water
4 oz cream cheese
3 tsp garlice powder
1 pkg white mushrooms (quartered)
3 tsp dried parsley
2 tsp white sugar (to cut the sourness)
3 Tbsp (heaping) spoonfuls of sour cream (i usually just use a big spoon)
2/3 c frozen peas
4 c egg noodles or broad dumplings

Steps:

1. Cut onion into decent sized slices and wash & quarter mushrooms. In the slow cooker, stir all of the ingredients together (except the meat, cream cheese, sour cream and dried parsley)
2. Once combined, add the meat and mix together. I made sure that my cubes of meat were smaller than normal, in order to cook better. Cook on Low for about 8 hours.
3. Cut up or cube the cream cheese & add to the slow cooker (stir the cream cheese until pretty well combined & melted), add the 3 spoonfuls of sour cream & dried parsley and add the frozen peas just before serving and turn the slow cooker on High (replace lid) and cook for an additional 10-15 minutes. Serve over cooked egg noodles and Enjoy!