This Slow-Cooker Beef Stroganoff is Everything_details

Stroganoff, once only a weekend special, can now be served weeknights thanks to slow cooking.

Ingredients

• 1/4 cup butter
• 2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
• 1cup chopped onion
• 2cloves garlic, finely chopped
• 1can (10 3/4 oz) condensed golden mushroom soup
• 1carton (8 oz) sliced fresh mushrooms
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 4oz cream cheese, cubed (from 8-oz package)
• 1container (8 oz) sour cream
• 6cups hot cooked noodles or rice

Directions

1. In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
2. In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
3. Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
4. Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

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