"Tender beef in a creamy mushroom gravy, served over hot buttered egg noodles."
Course: Entrée
Cuisine: Russian
Servings: 6
Ingredients
2lbs.cubed beef stew meat
2(10.75 oz.) canscondensed GOLDEN mushroom soup
1/2c.chopped onion
1-2clovesgarlicminced
1T.Worcestershire sauce
1/4c.beef stock
1/2packetFrench onion soup mix
Salt and pepperto taste
1T.butter
6-8oz.fresh sliced mushrooms
4oz.cream cheese
1dollopsour cream
Hot buttered egg noodles
Instructions
In a slow cooker, combine meat, golden mushroom soup, chopped onion, garlic, Worcestershire sauce, beef stock, French onion soup mix, salt and pepper. Cook on LOW setting for 5-6 hours.
Sauté mushrooms in butter and add to slow cooker about a 1/2 an hour before done cooking. Stir in cream cheese and sour cream just before serving. Season with more salt and pepper if needed. Serve over a bed of buttered egg noodles.