20 Aug
2012
*original recipe found on Heather's Bytes but below is how I made it with my own tweaks.
1-2 lbs stew beef, cut into 1/2 inch pieces *I used about 1.5lbs of Premium lean stew beef that was already cut into pieces. Next time, I will use closer to 2lbs
2 cans condensed golden mushroom soup
6-8 shakes low-sodium Worcestershire sauce, use your judgement
1 14 oz can all-natural beef broth
8 oz mushrooms, sliced
salt and pepper to taste
8 ounces cream cheese, room temperature
1/2 container sour cream
In the crockpot, combine the meat, soup, Worcestershire sauce, mushrooms, salt and pepper and beef broth. Cook on high for 3 (or low for 5-6 hours). Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so.
Cook egg noodles al dente and add noodles to crockpot mix about 15 minutes before ready to serve. It allows the sauce to coat the noodles and also helps the sauce thicken a tiny bit.
It was a huge hit with everyone tonight, as you can see above Jack especially enjoyed it!
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