Beef Stroganoff

Ingredients

  • Cooking oil

  • 1 large onion, diced

  • 1 lb beef stew meat, cut into bite sized pieces

  • 1 teaspoon garlic salt

  • 1 cup milk

  • 2 cans (10.5 oz each) low-sodium cream of mushroom soup

  • 4 tablespoons Worcestershire sauce

  • 8 ounces cream cheese, cubed

  • 16 oz dry egg noodles

  • Salt and pepper

Optional Ingredients

  • 0.5 cup sour cream

  • 1 cup mushrooms

Instructions

  1. Heat a small amount of cooking oil in a skillet over medium-high heat.

  2. Pat beef dry and season with garlic salt and pepper. Cook in skillet until onion turns translucent and beef is browned on outside, but not cooked through.

  3. In a separate bowl, mix milk, soup, Worcestershire sauce, and cream cheese until most lumps are removed. Pour into Crockpot and add beef and onions.

  4. Cook on Low for 4-6 hours, stirring occasionally.

  5. Cook noodles just before beef is finished cooking.

  6. Serve beef on top of noodles or mix noodles in with beef.

Notes

  • Penne, ziti, rigatoni, or other pasta can be substituted for egg noodles.

  • Meat can be cooked in Crockpot without browning, but browning improves tenderness and flavor.