I make my beef
stroganoff in the slow cooker with cream of mushroom soup and cream cheese with
garlic and herbs. Serve over noodles to your liking.
Prep: 10 mins
Cook: 4 hrs 17 mins
Total: 4 hrs 27 mins
Servings: 5
Yield: 5 servings
Ingredients
- 1 ⅓ pounds cubed beef stew
meat
- 2 cups fresh mushrooms,
thickly sliced
- 1 (10.75 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
- 1 cup fusilli pasta
- ¼ cup sour cream
(Optional)
Directions
- Step 1
Combine beef,
mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a
slow cooker.
- Step 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.
- Step 3
Bring a large pot
of lightly salted water to a boil. Cook fusilli in the boiling water, stirring
occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve
stroganoff over fusilli and garnish with sour cream.
Nutrition Facts
Per Serving: 450 calories; protein 29.4g; carbohydrates 23.9g; fat 25.3g; cholesterol
105.9mg; sodium 738mg.
All rights
reserved.
Printed from https://www.allrecipes.com
No comments:
Post a Comment