My kids have a particularly strong love for mushrooms……and beef….and noodles (can you blame them?).   I don’t make Beef Stroganoff very often because it’s clearly not the healthiest meal.  But my kiddoes are so great at eating most of what I cook that I thought I’d throw them a bone the other day and make something that they love. And let’s be honest, my husband and I love it too!  I’ve made Stroganoff a number of different ways throughout the years, usually with cream of mushroom soup and sour cream.  This time, however, I tried a new combo — golden mushroom soup and cream cheese — and it got rave reviews.  A touch of garlic, worcestershire sauce and dried chives added some extra levels of flavor that I haven’t added in the past.  I don’t usually opt for the crockpot when I’m making Stroganoff but this particular day, I had to run my daughter to or pick her up from activities at 3:00, 4:15, 5:15 and 6:45.  Sometimes the crockpot is your only answer for a home cooked meal on a hectic night!  Add some parsley and green onions for a bright garnish and a side of something green and healthy to round out the meal.  This is comfort food through and through!

Slow Cooker Beef Stroganoff (Serves 6-8)

2.5-3 lbs cubed stew meat

2 cans condensed Golden Mushroom Soup

1 large onion, diced

3 Tbsp Worcestershire

1/3 cup water (slightly more if you like a thinner sauce)

3 cloves garlic, chopped

3 Tbsp dried chives

2  8 or 12 oz pkgs cremini or button mushrooms, sliced (not too thin)

8 oz cream cheese (1/3 less fat variety will work fine)

1 pkg egg noodles (preferably whole wheat)

garnishes: sliced green onions, fresh parsley, salt and fresh ground pepper

Directions:

Add all ingredients through chives into the crock pot and stir together.  Cook on low for 8 hours or high for 5 hours.  In the last hour (can be a little more but not less than 1 hour) add cream cheese cut into small chunks and sliced mushrooms.  After cooking is complete, salt and pepper to taste.  Cook noodles as directed and serve Stroganoff over noodles and garnish with thinly sliced green onions and fresh chopped parsley.