Slow-Cooker Beef Stroganoff

Here's another slow-cooker recipe that I tried out recently. I usually don't like beef (even if it's a "good" steak or whatever), so this wasn't my favorite recipe, but Jeff liked it quite a bit so I figured it was safe to share it on the blog! Most beef stroganoff recipes use sour cream, but this one uses cream cheese, which is good because it reheats much better if you have leftovers. Speaking of leftovers, this recipe makes more than enough for two people to eat it for two dinners. So you're gonna have leftovers. Or you could half the recipe. :o)

Recipe adapted from here.

Ingredients:
1 pound cubed beef stew meat
2 (10.75 oz) cans condensed golden mushroom soup (make sure you use GOLDEN mushroom, not cream of mushroom)
1 package onion soup mix
1 tbsp Worcestershire sauce
1/4 cup water
4 oz cream cheese, cubed and softened
1 can sliced mushrooms, drained
Egg noodles

Directions:
1. Put the meat, soup, onion soup mix, Worcestershire sauce, and water into the slow cooker.
2. Cook on low for 8 hours or on high for 5 hours.
3. Stir cream cheese into the slow cooker until it has melted. Add mushrooms.
4. Cook egg noodles according to package directions. Drain.
5. Serve beef stroganoff over egg noodles.

This is what beef stew meat looks like.

This is what golden mushroom soup looks like.

Before cooking...

After cooking, and adding the cream cheese and mushrooms.

Egg noodles!

Ta-da!