The temperature here in North Carolina has been over 100* for the last weeks which makes standing in front of a hot stove or baking something almost unbearable. That's why I haven't posted much because we've been having leftovers and simple foods. I decided though to try a new recipe I've made from a few different beef stroganoff recipes floating around the internet. This is usually served over egg noodles, but would be just as good over mashed potatoes.
2-3lbs beef stew meat
1-2 cans golden mushroom soup
1 envelope onion soup/dip mix
1 small onion, chopped
1 cup frozen corn kernels
8oz sliced mushrooms
2tbsp worchestershire sauce
4oz cream cheese
1/2cu sour cream
1. Place all ingredients except cream cheese in slow cooker and cook on low for 8hrs. If you like a thicker sauce only add one can of soup. I used 2.
2. Stir in cream cheese and sour cream just before serving.
