2 lbs stew beef, cubed
salt and pepper to taste
2 10 3/4 oz cans of cream of mushroom soup
3 T. Worcestershire sauce
3 oz. cream cheese, cubed
16 oz. sour cream
cooked rice or noodles
Place beef in slow cooker; sprinkle with salt and pepper. Pour soup over top; add Worcestershire sauce. Cover and cook on low for 8 to 10 hours. 30 minutes prior, stir in cream cheese and sour cream. Serve over rice or noodles
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1 comment:
Yum yum! I use to love beef stroganoff when I was a kid. This recipe sounds fab!
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