Easy Beef Stroganoff in the Slow Cooker

Ingredients

1 ⅓ pounds cubed beef stew meat

2 cups fresh mushrooms, thickly sliced

1 (10.75 ounce) cancondensed cream of mushroom soup

1 cup milk

2onions, chopped

2 tablespoons Worcestershire sauce

6 ounces herb and garlic-flavored cream cheese

1 cup fusilli pasta

¼ cup sour cream(Optional)

Directions

Step 1

Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.

Step 2

Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.

Step 3

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve stroganoff over fusilli and garnish with sour cream.

Cook's Notes:

Use a high-quality cream of mushroom soup, don’t buy a cheap brand. It makes a difference.

No need to add extra liquid for the condensed soup, this is what the milk is for.

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