Ingredients
2 teaspoons beef bouillon granules1 cup boiling water1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2 jars (4-1/2 ounces each) sliced mushrooms, drained1 large onion, chopped3 garlic cloves, minced1 tablespoon Worcestershire sauce1-1/2 pounds beef top round steak, cut into thin strips2 tablespoons canola oil1 package (8 ounces) cream cheese, cubedHot cooked noodlesMinced fresh parsley, optional
Preparation
In a 3-qt. slow cooker, dissolve bouillon in water. Add the soup, mushrooms, onion, garlic and Worcestershire sauce. In a skillet, brown beef in oil.
Transfer to the slow cooker. Cover and cook on low until the meat is tender, 7-8 hours. Stir in cream cheese until smooth. Serve with noodles and, if desired, minced parsley.
