I have a few recipes for beef stroganoff, since my boyfriend loves home-style and comfort food, this one is what I call my Lazy Version! It may not be pretty looking but that has nothing to do with how good it tastes. Not to mention, your house smells wonderful while it's cooking! A little warning: Don’t assume it will taste like the traditional stroganoff, and I think you will be pleased. The difference with this recipe is mainly using cream cheese instead of sour cream. It makes for a thicker and richer sauce. By all means, if you prefer it, stick to the sour cream. There are a lot of variations you can make to this recipe, but I made it tonight by following the exact recipe from allrecipes.com. I recommend doubling it, so there are leftovers, if you are feeding a crowd, or you have a large slow cooker (like 6 quarts). Some of the variations I would consider are: adding mushrooms, using broth in place of water, wine instead of the water, package onion soup mix for the onion, using cream of mushroom soup or French onion, or adding garlic.

INGREDIENTS

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese (I used 1/3 less fat Neufchatel 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. (My slow cooker didn't need all that time, about 4 on high) Stir in cream cheese just before serving. Make sure to soften the cream cheese first and cut it into pieces, so that it can melt properly to a creamy consistency.

Serve it over buttered egg noodles, rice, or mashed potatoes. I used Healthy Harvest Whole Wheat Egg Noodles, they were delish!