from Melanie Andersen Williams
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1 cup chopped onion
1 tablespoon Worcestershire sauce
1/2 cup water
1 beef boullion cube
1/2 packet onion soup mix (optional)
8 ounces cream cheese
8 ounces sour cream
8 oz mushrooms, sauteed
In a slow cooker, combine the meat, soup, onion, boullion, Worcestershire sauce and water.
Cook on Low setting for 6 hours, or on High setting for about 3 hours. Stir in mushrooms 1/2 hour before serving. Stir in cream cheese and sour cream just before serving. Season with salt, pepper and garlic to taste. Garnish with chives or green onions. Serve over rice or egg noodles.
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