Beef, Pasta

Garlic Beef Stroganoff

  • 2 tsp. Beef bouillon
  • 1 cup Boiling water
  • 1 can, 10&3/4 ounces Cream mushroom soup
  • 1 Onion, chopped
  • 3 Garlic cloves, minced
  • 1 T. Worcestershire sauce
  • 1.5-2 lbs. Boneless round steak
  • 2 T. Vegetable oil
  • 8 oz. Cream cheese, cubed
  • ~ Hot cooked noodles

    • In a slow cooker, dissolve bouillon in water. Add soup, mushrooms, onion, garlic and Worc. sauce. In a skillet, brownbeef in oil. Transfer to the slow cooker. Cover and cook on low for 7-8 hoursor until the meat is tender. Stir in cream cheese until smooth. Serve over hot cooked noodles. Yield: 6-8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela S. Keller of Bridgewater, MA. 

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