Slow Cooker Beef Stroganoff I


This is an easy variation of a favorite. I used to prepare it the traditional way, with sour cream, but I didn't have any one night, so I used cream cheese instead. My husband and I liked it even better! Serve over hot, cooked egg noodles or rice.

Modified from: Slow Cooker Beef Stroganoff I

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Serving size has been adjusted!

Original recipe yields 6 servings



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  1. In a slow cooker, combine the meat, soup, onion soup, beef bouillon, garlic, Worcestershire sauce and beef broth.
  2. Half an hour before finishing, saute mushrooms with butter and olive oil, and a splash of balsamic vinegar, and add to slow cooker.
  3. Cook on Low setting for 8 hours. Stir in cream cheese just before serving and serve over egg noodles.
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