© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Jessica
This is an easy variation of a favorite. I used to prepare it the traditional way, with sour cream, but I didn't have any one night, so I used cream cheese instead. My husband and I liked it even better! Serve over hot, cooked egg noodles or rice.
1 pound cubed beef stew meat
1 10 ¾ ounce can condensed golden mushroom soup
½ cup chopped onion
1 tablespoon Worcestershire sauce
¼ cup water
4 ounces cream cheese
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.