Ingredients for Beef Stroganoff With Cream Cheese
- 1.5 lbs beef stew meat
- 1 (10.75 oz) can condensed cream of mushroom soup
- Onion Soup Mix
- 1 medium onion
- 1 tbsp Worcestershire sauce
- 2 cloves garlic
- 1/2 cup water
- 1 beef bouillon cube
- 1/4 tsp black pepper
- 8 oz cremini mushrooms
- 4 oz cream cheese
- 2 tbsp sour cream
- 1 (10.75 oz) can condensed cream of celery soup
- 1 lb whole wheat egg noodles
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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.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
18g
Fat
96g
Carbs
4g
