Crock Pot Beef Stroganoff

We planned on seeing a movie in the afternoon, so I set up the crock pot earlier in the day. That way dinner would be ready when we got home. Something easy.

I used my small crock pot for this. It's the original orange Rival Crock Pot that was first introduced in the late 70's.  It has a stone interior that is not removable. It still works great...after all these years. Now it's considered "vintage" and sells for about $35 on ebay. So, I've kept it, along with my newer, larger stainless steel slow cookers.  It's the right size for smaller meals.

 The fact that it looks nice with my fall decor is a bonus.

Put the beef cubes, soup, water, Worcestershire sauce, mushrooms and onions in the pot.
Give it a stir to combine. Cover and cook on low for 8 hours.

Add the cream cheese the last 10 minutes, cover and cook until it blends in. Stir.

Serve over rice or noodles.

Crock Pot Beef Stroganoff

1 to 1-1/2 lbs beef cubes (stew)

1 can cream of mushroom soup

1/3 C water

1 T Worcestershire sauce

8 oz sliced fresh mushrooms

1/2 medium onion, chopped

salt & pepper

1/2 brick cream cheese, (4 oz)

Add the beef, mushrooms, and onions to the pot. Sprinkle lightly with salt & pepper.

Combine the soup, water and Worcestershire sauce. Add to the pot and stir to combine.

Cover and cook on low for 8 hours, or on high for 5 hours. 

Add the cream cheese the last 10 minutes, cover and cook until it melts in. Stir to combine.

Serve over rice or noodles.