Beef Stroganoff With Cream Cheese |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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I absolutely love this recipe because it gets most of its creaminess from cream cheese instead of sour cream, but it still has a zing from the dollop of sour cream stirred in at the end. (I'm not a fan of the heavy sour cream flavor of a lot of recipes...) And of course, since it's a crock pot recipe, it's super easy. Ingredients:
2 lbs beef stew meat, cubed |
2 (10 1/2 ounce) cans condensed golden mushroom soup |
0.5 (1 1/4 ounce) packet onion soup mix |
1/2 cup onion, chopped |
1 tablespoon worcestershire sauce |
2 garlic cloves, minced |
1/2 cup water |
1 beef bouillon cube |
pepper |
1 (7 ounce) can sliced mushrooms, drained |
4 ounces reduced-fat cream cheese, softened |
2 tablespoons reduced-fat sour cream |
Directions:
1. Combine the meat, soups, onion, worcestershire sauce, garlic, water, bouillon, and pepper together in a crock pot.
2. Cook on low for 8 hours.
3. Just before serving, stir in the mushrooms, cream cheese, and sour cream.
4. Serve over cooked, whole wheat egg noodles.
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