Average Rating: 4.830188TOTAL TIME: Prep: 20 min. Cook: 7 hours
YIELD: 6-8 servings.Ingredients
- 2 teaspoons beef bouillon granules
- 1 cup boiling water
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 2 jars (4-1/2 ounces each) sliced mushrooms, drained
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1-1/2 to 2 pounds beef top round steak, cut into thin strips
- 2 tablespoons canola oil
- 1 package (8 ounces) cream cheese, cubed
- Hot cooked noodles
- Minced fresh parsley, optional
Instructions
- 1. In a 3-qt. slow cooker, dissolve bouillon in water. Add the soup, mushrooms, onion, garlic and Worcestershire sauce. In a skillet, brown beef in oil.
- 2. Transfer to the slow cooker. Cover and cook on low until the meat is tender, 7-8 hours. Stir in cream cheese until smooth. Serve with noodles and, if desired, minced parsley.
Nutrition Facts
1 each: 281 calories, 18g fat (8g saturated fat), 81mg cholesterol, 661mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 23g protein.