Easy Beef Stroganoff in the Slow Cooker

I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking.

• Preparation Time: 10 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 10 mins
• Calories: 450 Calories

Ingredients

• 1 cup milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 onions, chopped
• 2 tablespoons Worcestershire sauce
• ¼ cup sour cream (Optional)
• 1 ⅓ pounds cubed beef stew meat
• 2 cups fresh mushrooms, thickly sliced
• 6 ounces herb and garlic-flavored cream cheese
• 1 cup fusilli pasta

Recipe Instructions

Step 1

Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.

Step 2

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.

Step 3

During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 4

Serve stroganoff over fusilli and garnish with sour cream.