Nothing says grandma's cooking like Beef Stroganoff.
Everyone has had it. It's a classic.
It can also be pretty darn fattening.
For whatever reason, we had been craving it lately, so I wanted to thin it up just a tad.
2 lbs lean stewing meat, cubed
1 small onion, chopped
1 garlic clove, finely chopped
1 lb fresh mushrooms, sliced
1 (10.75 oz) can of fat-free cream of mushroom soup
1 beef bouillon cube (low sodium)
1 cup water
1/2 tsp salt
1 tsp pepper
1 tbsp Worcestershire sauce
1/4 c flour
8 oz fat-free cream cheese, cubed
1 package no-yolk egg noodles
Combine water, soup, flour, sauce, and spices in slow-cooker.
Add veggies and meat.
Cover and cook on low for 6-7 hours.
During the last 30 minutes of cooking, add the cream cheese - stirring frequently with cover off.
Cook noodles per package instructions.
Serve with your favorite Midwest brew.