Slow Cooker Beef Stroganoff Made Easy

Ingredients List

• 1 ⅓ pounds cubed beef stew meat

• 2 cups fresh mushrooms, thickly sliced

• 1 (10.75 ounce) can condensed cream of mushroom soup

• 1 cup milk

• 2 onions, chopped

• 2 tablespoons Worcestershire sauce

• 6 ounces herb and garlic-flavored cream cheese

• 1 cup fusilli pasta

• ¼ cup sour cream (Optional)

Step-by-Step Instructions

1. Place beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce into a slow cooker and mix well.

2. Cook on High for 3 to 4 hours or on Low for 5 to 7 hours. Stir in cream cheese and cook for an additional hour until the cheese is fully incorporated.

3. In the last 20 minutes of cooking, bring a large pot of salted water to a boil. Add fusilli pasta and cook for about 12 minutes, stirring occasionally, until al dente. Drain the pasta.

4. Serve the beef stroganoff over the fusilli and top with a dollop of sour cream for garnish.

Chef’s Tips:

For the best flavor, choose a premium cream of mushroom soup; it really enhances the dish.

No extra liquid is needed for the condensed soup—milk provides all the moisture you need.

Nutritional Information (per serving)