This dish was tasty, tasty, tasty and so comforting. I double the mushrooms and cream cheese and added some cream at the end to increase the richness of the dish. Also, I increased the cooking time as I just opened my packages of stew meat and put them in the crock pot without cutting them into smaller pieces as I like chunks of meat in dishes. It looks more, mmmm, rustic I guess. Next time, I'll definitely brown the meat first after coating the pieces in flour, salt and pepper because that little step really heightens the flavor of any crock pot meals. The leftover, my friends, were delicious and sprinkling a bit of chopped parsley over the stroganoff before serving added the pop of color the dish needed.
1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces
2 cans condensed golden mushroom soup (no substitutes!)
1 cup chopped onion
1 Tb Worcestershire sauce
1 14 oz can beef broth
8 oz button mushrooms, cleaned and quartered (optional)
salt and pepper to taste4 ounces cream cheese, room temperature
1/2 cup sour creamIn the crockpot, combine the meat, soup, onion, Worcestershire sauce, beef broth, mushrooms, salt and pepper. Cook on low for 5-6 hours. Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so to break up cream cheese.Serve over cooked egg noodles or rice. (After the egg noodles have cooked, I like to add them directly into the crockpot for about half an hour for the flavors to mingle and thicken up a bit.)If the sauce is not thick enough for you, add some cornstarch and water.Makes 6 generous servings.