Garlic Beef Stroganoff

2 tea beef bullion granules (2 cubes)
1 cup boiling water
1 can condensed cream of mushroom soup, undiluted
2 jars or cans, sliced mushrooms, drained
1 lg onion, chopped
3 garlic cloves, minced
1 Tbs Worchestershire sauce
1 1/2 to 2 lbs boneless round steak, cut into thin strips (I also use any beef roast I happen to have, it is a crock pot so it works just as well)
2 Tbs vegetable oil
1 pkg cream cheese, cubed (not to be used until the end)
hot noodles, rice or potatoes

In a slow cooker, dissolve bouillon in water.  Add soup, mushrooms, onion, garlic, and Worcestershire sauce.  In a skillet, brown beef in oil.  (Just a quick 1 minute sear on each side is sufficient)  Transfer to slow cooker.

Cover and cook on low for 7-8 hours or until the meat is tender and shreds easily.  Stir in the cream cheese until smooth.  Serve over rice, noodles, or potatoes.