Slow Cooker Beef Stroganoff

This stroganoff is creamy, not bland, easy to prepare and so hearty. A great winter meal and reheats well.

Ingredients:

• 2 lb cubed beef stew meat
• 2 cans golden mushroom soup
• 3/4 cup chopped onion
• 1 Tb worchestshire
• 1/4 cup water
• 1/4 cup beef stock
• 1/3 cup sour cream
• 2 oz cream cheese
• 1/2 packet french onion soup mix 
• Salt and pepper to taste
• 3 cloves minced garlic
• 1 package fresh sliced mushrooms 
• 1 Tb butter
• 1-2 Tb cornstarch
• 1-2 Tb cold water 
• 1 package wide egg noodles

In a large slow cooker, combine meat, soup, onions, garlic, worcheshire, water, soup mix, cream cheese, sour cream, pepper, stock and water. Cook on low 5-6 hours or until beef is tender. 

Saute mushrooms with 1 Tb butter in sauce pan over medium heat until tender. (5 minutes)

Add mushrooms to slow cooker and cook 30 minutes more. Stir cornstarch into a cup and mix equal amounts cold water and add to slow cooker to thicken the sauce. Normally I will start with 1 Tb+1Tb and see how thick the consistency gets until I have what I want. Nice and creamy. During the last 30 minutes that the mushrooms cook in the slow cooker, get a large pot and fill it with salted water, bring to boil and cook wide egg noodles according to package directions. 

Combine drained, cooked noodles with beefy saucey mixture and Enjoy!

 Makes probably 6 servings or more.