Slow Cooker
PHILLY Slow Cooker Beef Stroganoff
A creamy twist on a classic—slow-cooked beef and mushrooms in a rich sour cream sauce, served over egg noodles for a hearty, satisfying dinner.
Ingredients:
- 1 pound cubed stewing beef 1 cup chopped onions
- 1 cup chopped mushrooms 1/2 cup beef broth
- 1/2 cup philadelphia herb & garlic cream cheese spread
- 1 tablespoon flour
- 225 grams fettuccine, cooked, drained
Directions:
- Mix meat, onions and mushrooms in slow cooker.
- Add broth; stir. Cover. Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
- Combine cream cheese spread and flour. Add to meat mixture just before serving; stir until cream cheese is completely melted and mixture is well blended. Add to hot pasta; toss to coat.