Slow Cooker Beef Stroganoff

This is one of my favorite things to make in the slow cooker. It is so full of flavor and creamy and just YUM. I know Beef Stroganoff typically has mushrooms in it, but I don't like them, so I leave them out. If you'd rather yours have mushrooms, add in a drained, 6 oz. container of sliced mushrooms in when you are beginning.

Slow Cooker Beef Stroganoff

Ingredients:

2 lbs. beef stew meat

1 cup chopped onion

1 (10 3/4 oz.) can condensed golden mushroom soup

 1 (10 3/4 oz.) can condensed French onion soup

1/4 tsp. pepper

1 (8 oz.) container cream cheese softened

 1 (8 oz.) container sour cream

flour

cooked egg noodles

Directions:

1.) In a lined and sprayed slow cooker, mix in meat, onion, soups, & pepper.

2.) Cover and cook on low 8-10 hours or until beef is very tender.

3.) One hour before you are going to serve, add in a small amount of flour to help thicken the mixture up. Stir in cream cheese until melted. Stir in sour cream until mixed well.

4.) When time is up, serve over noodles.

Add in meat, onion, soups, & pepper. Cover and cook on low for 8-10 hours.

An hour before you're going to serve, add in flour to help the mixture thicken. After you have the flour mixed in, throw in the softened cream cheese and stir until mixed. Then add in sour cream and mix until well combined. Let it cook on low for one more hour.

Serve over hot cooked egg noodles!

Recipe adapted from Betty Crocker.