I've made this one a few times for the students--once for a leadership dinner for about 15 people, then again for my own Bible study. I usually double the recipe since I have so many people to feed and make it in my large crock pot, and it's always wonderful!! Sorry that I don't have a picture, but honestly, beef stroganoff doesn't look so appetizing... Just imagine a creamy sauce w/beef &; mushrooms--and don't forget the egg noodles!
Garlic Beef Stroganoff
adapted from Taste of Home Casseroles, Slow cooker, & Soups cookbook
2 tsp. beef bouillon granules
1 cup boiling water
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
2 jars (4 1/2 oz. each) sliced mushrooms, drained
1/2 large onion, chopped
1.5 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 1/2 to 2 pounds boneless round, skirt, or flank steak, trimmed & cut into thin strips
2 tablespoons vegetable oil
1 (8 oz.) package cream cheese, cubed
Hot cooked egg noodles
In a 3-qt slow cooker, dissolve bouillon in water. Add the soup, mushrooms, garlic, and Worcestershire sauce. In a skillet, brown beef w/onions in oil. Transfer beef & onions to slow cooker. (I usually go through all these steps the night before, then refrigerate the mixture covered in the pot overnight and it comes out great)
Cover & cook on low for 7-8 hours or until meat is tender. Stir in cream cheese until smooth. Serve over noodles. Serves 6-8.
You should definitely make this--it's wonderful!