- 1 (10.75 ounce) can golden mushroom soup (such as Campbell's®)
- 1 (10.75 ounce) can water
- 1/2 cup chopped onion
- 2 tablespoons Worcestershire sauce
- 1 (1 ounce) package dry onion soup mix
- 2 pounds cubed beef stew meat, trimmed
- 1 (4 ounce) package cream cheese
- 1/2 cup sour cream
- 1 tablespoon butter
- 1 (4 ounce) package sliced fresh mushrooms
- 1 (12 ounce) package egg noodles
- Stir golden mushroom soup, water, onion, Worcestershire sauce, and onion soup mix together in a slow cooker; add beef and stir to coat.
- Cook on Low for 6 hours.
- Stir cream cheese and sour cream into the beef mixture.
- Melt butter in a skillet over medium heat. Cook and stir mushrooms in melted butter until tender, 3 to 5 minutes; add to beef mixture.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Ladle beef mixture over noodles to serve.
05/24/2018
recipepes.com
Cowgirl Beef Stroganoff, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
