- 1 1/3 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
- 1/4 cup sour cream (optional)
- Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
- 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.
- 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.
05/16/2018
recipepes.com
Easy Beef Stroganoff in the Slow Cooker, recipe
PT15M
PT1H
5
455 calories
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