My family likes beef stroganoff over rice – usually I choose whole grain brown rice for a healthier option. But sometimes I serve this with mashed potatoes, too, and I think it’s delicious!
This recipe is lovely and creamy, thanks to the cream cheese and cream of mushroom soup. If you’d like, you could use low-sodium cream of mushroom and beef broth. The best thing about this recipe is that you only need minutes of prep time. Then you can just forget it for hours, and come home to a wonderful meal without a hassle.
Ingredients
2 pounds cubed stew meat
2 cans Campbell’s Cream of Mushroom
1 onion diced
2 tablespoons of Worcestershire sauce
1/2 cup beef broth
8 oz of Philadelphia cream cheese
couple of dashes of Garlic Salt
couple dashes of Hot Paprika
Instructions:
In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.
Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick tip: Add some chopped veggies in the slow cooker, too!