Slow Cooker Beef Stroganoff

adapted from www.allrecipes.com

2 lbs beef stew meat
Salt & Pepper
3 cloves garlic, minced
¾ cup chopped onion
2 cans Golden Mushroom Soup
½ cup water
¼ teaspoon bouillon granules
1 tablespoon Worcestershire sauce
½ packet dry onion soup mix
2-4 oz cream cheese
Dollup-1/3 cup sour cream
Mushrooms (and butter to sauté)
2 tablespoon cornstarch mixed in 1 tablespoon water
Egg noodles

Place stew, garlic, onion, water, soup, bouillon, Worcestershire and dry soup mix in crock pot. Cook on low for at least 4 hours. Sauté chopped mushrooms in butter. Approx ½ to 1 hr before serving stir in the cornstarch, water mixture, cream cheese, sour cream and the mushrooms.

Serve over warm egg noodles.

(I used a combination of beef London broil and ranch steaks, cubed up as that is what I had available. Portabella mushrooms were on sale so I got 6 oz worth and sautéed them before adding them. I had a bit more than 1/3 cup sour cream to use up so I used the minimum amount of cream cheese. On allrecipes.com the reviewers commented that using cream cheese resulted in a meal that reheated better but had less tang than when sour cream was used.)