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| Stroganoff, once only weekend special can now be served weeknights thanks to slow cooking. | |||||
| Ingredients: | |||||
| 2 lbs | stew meat | ||||
| 1 cup | onion, chopped | ||||
| 10.75 oz | cream of mushroom soup | ||||
| 10.75 oz | cream of onion soup | ||||
| 6 oz | sliced mushrooms, drained | ||||
| 1/4 tsp | pepper | ||||
| 8 oz | cream cheese, cubed | ||||
| 8 oz | sour cream | ||||
| 6 cups | cooked noodles or rice | ||||
| Directions: | |||||
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1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. 3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles. |
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