Beef Stroganoff 2 (Slow Cook)
- 1/2 lb stew beef (cubed)
- 5.4 oz cream of mushroom soup (condensed)
- 1/4 c chopped onion
- 1/2 T Worcestershire sauce
- 2 T water
- 1/2 t Salt (Table)
- 1/4 t freshly ground black pepper
- 1/2 t ground rosemary (or 1/2 T minced fresh rosemary and 1/4 t ground rosemary)
- 1/2 T dried mixed herbs
- 4 oz cream cheese (stirred in after cooking)
In a slow cooker, combine the meat, cream of mushroom, onion, Worcestershire sauce, and water. Cook on low for 8 hours or high for about 5 hours.
Set out cream cheese to let it come to room temperature before the rest is finished.
Stir in cream cheese just before serving, and serve over cooked egg noodles or pasta or rice or potatoes.
SJ Note 7 Aug 2010: I wasn't sure about this recipe, because of its simplicity. But it is a good start - the beef is amazingly tender. I used homemade cream of mushroom soup; if you use storebought, you'll need less salt, but next time for us, we'll try adding 1/2 t salt, 1/4 t pepper, 1/2 t ground rosemary, and 1/2 T mixed herbs.
SJ Note 5 Feb 2011: This was good with the adjustments; I've altered the recipe accordingly. It's a keeper now. I've made a double batch and frozen half before adding the cream cheese; will reheat, then add cream cheese. Will report back how it does.