Garlic Beef Stroganoff

9 ingredients
6 steps

Ingredients

  • 2 teaspoons beef bouillon
  • 2 (4 ounce) cans mushrooms, juice reserved
  • 10 1/2 ounces 98% fat-free cream of mushroom soup
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 lbs round steaks, cut in strips
  • 6 ounces fat free cream cheese, cubed
  • 9 ounces whole wheat egg noodles

Directions

  1. 1
    Add water to reserved mushroom juice to equal 1 cup.
  2. 2
    In slow cooker dissolve beef bouillon in mushroom juice. Add mushrooms, soup, onion, garlic and worcestershire sauce.
  3. 3
    Saute beef in skillet until browned; add to slow cooker and stir to coat.
  4. 4
    Cover and cook on Low for 7-8 hours.
  5. 5
    When ready to serve cook noodles according to package directions. While noodles are cooking turn off heat to slow cooker. Stir in cream cheese until melted and smooth.
  6. 6
    Serve stroganoff over hot noodles. Sprinkle with parsley if desired. Enjoy!

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