Most of this is a judgement call. If you like it thicker, add more noodles, if you like it thinner, then add more liquid. I've tweaked it several different ways, adding onion soup mix, etc. I always double the recipe and use the large family size can of cream of mushroom soup and a cup of liquid and I add mushrooms. It's wonderful for Sunday afternoon dinner. I prepare garlic crescent rolls and serve with a salad or veggie.
- 1 1/4 Pounds Cubed beef stew meat
- 2 Cans Condensed cream of mushroom soup
- 1 Chopped onion
- 2 Tablespoons Worcestershire Sauce
- 1/4 Cup Water
- Beef broth or red wine or a mixture of both
- 1 Pinch Garlic salt
- 8 Ounces Cream cheese (cut up)
- Egg noodles or Amish noodles
In slow cooker, combine uncooked meat and all ingredients, EXCEPT cream cheese and noodles.
Cook on low setting for 8 hrs or high for about 5 hrs.
Approx. 15-20 min before serving, add the cream cheese; stir occasionally until melted.
Approx. 10 minutes before serving, add uncooked noodles, push down in sauce to get lightly coated; replace lid, but stir occasionally until noodles are soft and ready to eat.
A small can of mushrooms or fresh mushrooms is a good addition.You can serve with sour cream or not if you wish.
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