Ingredients for Beef Stroganoff With Cream Cheese
- Beef Stew Meat
- Condensed Golden Mushroom Soup
- Onion Soup Mix
- 1 medium onion (chopped)
- 1 tbsp Worcestershire sauce
- Garlic Cloves
- 1/2 cup water
- Beef Bouillon Cube
- 1/4 tsp black pepper
- Sliced Mushrooms
- Reduced Fat Cream Cheese
- Reduced Fat Sour Cream
How to Make Beef Stroganoff With Cream Cheese
- In your slow cooker, combine 1.5 lbs beef stew meat (cut into 1-inch cubes), 1 (10.75 oz) can condensed cream of mushroom soup, 1 (10.75 oz) can condensed cream of celery soup, 1 medium onion (chopped), 1 tbsp Worcestershire sauce, 2 cloves garlic (minced), 1/2 cup water, 1 beef bouillon cube, and 1/4 tsp black pepper.
- Cook on low for 8 hours, or on high for 4 hours, until the beef is incredibly tender.
- Stir in 8 oz cremini mushrooms (sliced), 4 oz cream cheese (softened), and 2 tbsp sour cream. Cook on low for an additional 15 minutes, or until the cream cheese is melted and fully incorporated.
- Serve the creamy Beef Stroganoff over 1 lb cooked whole wheat egg noodles.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
18g
Fat
96g
Carbs
4g
