Ingredients
1 lb cubed beef stew meat
1 (10 3/4 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Oval shape fits whole chickens, roasts, bread — self-basting lid
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Oval shape fits whole chickens, roasts, bread — self-basting lid
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
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In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. 2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. My Note: (1) add salt, pepper, and garlic, (2) double the sauce but keep the cream cheese and worcestershire the same, (3) use Golden Mushroom, not Cream of Mushroom or don't make this at all, (4) reduce the cooking time to about 5-6 hours on low, (5) add a "dollup" of sour cream when you add the cream cheese to get an extra "tang", (6) add a bullion cube, (7) add a half packet of onion soup mix, (8) serve over egg noodles, (9) add sauteed mushrooms about 1/2 an hour before serving. I know this isn't true to the original recipe, but I trusted others and I think it helped. Great slow-cooker recipe. I froze the leftovers (egg noodles and all) in my Seal-a-Meal and then just boiled the bag to reheat. It was great the second time around! Make sure you do 5 things, however: 1. Use "Condensed Golden Mushroom" soup. The regular Cream of Mushroom doesn't have the larger pieces of mushrooms. 2. Substitute 1/4 cup beef broth for 1/4 water. 3. Use 4 oz. sour cream instead of cream cheese. 4. Add 1/2 t. pepper for a tiny little (but necessary) kick. 4. Just before adding the sour cream, mix 1 T. corn starch with 2 T. cold water, then add this mixture to stroganoff. This gives it the necessary extra thickness. I do like to play, so I did. **UPDATE: I am going to make this short and sweet. The recipe that is posted originally is really only a 1 star meal to me. After all the adjustments, substitutions, etc . its 5 star fabulous. I have taken all the suggestions and advice from all the reviews from the Family and created this: INGREDIENTS 2 pound cubed beef stew meat or chuck roast 2 (10.75 ounce) can condensed golden mushroom soup 3/4 cup chopped onion 1 tablespoon Worcestershire sauce 1/4 cup water (more if needed) 1/4 cup low sodium beef stock (more if needed) 1/3 cup sour cream 2