Crockpot Beef Stroganoff

Crockpot Beef Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire
1/2 water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles

For freezer: Take gallon size freezer bag and write with sharpie “Cook for 7 hours/ 45 minutes on low. Last 10 minutes add cream cheese.    Need Cream Cheese.” Place all ingredients, except cream cheese, in the bag. The meat is to be placed in RAW. Seal and store in freezer for up to 3 months. 

To cook from freezer: Take out the night before and place in fridge to thaw OR run under warm water for 10 minutes. Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Makes 8 servings

          (without noodles)

WW Plus Points – 7 per serving

Calories – 376 per serving