Garlic Beef Stroganoff


2 teaspoons beef bouillon granules

1 cup boiling water

1 (10 3/4 oz) can cream of mushroom soup, condensed — undiluted

2 (4 1/2 oz) jars sliced mushrooms — drained

1 large onion — chopped

3 cloves garlic — minced

1 tablespoon Worcestershire sauce

2 pounds round steak — trimmed and cut into thin strips

2 tablespoons vegetable oil

8 ounces cream cheese — cubed

Hot cooked noodles


In a slow cooker, dissolve bouillon in water. Add soup, onion, mushrooms, garlic, and Worcestershire sauce. In a skillet, brown beef in oil. Transfer to the slow cooker. Cover and cook on low for 7 to 8 hours or until the meat is tender. Stir in cream cheese until smooth. Serve over hot cooked noodles.


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