Garlic Beef Stroganoff.

2 tsp beef bouillon

1 cup boiling water

1 can cream of mush soup. (cr of chkn ok too)

2 jars sliced mushrooms, drained

1 large onion, chopped

3 cloves garlic minced

1 tbsp Worchestershire sauce

1 1/2 to 2 lb boneless rokast cut to thin strips (I have found that 1/2 to 1 1/2 inch is ok.)

2 tbsp vegetable oil

1 pkg cream cheese

rice or noodles

IN a slow cooker dissolve bouillon in water.  Add soup mushrooms, onion garlic and Worchestershire sauce.  In a skillet brown the beef in oil (Just braised on each side to help hold juices in) Transfer that to the slow cooker and cook on low for 7-8 hours.  15 minutes before serving stir in the cream cheese until smooth.  Pour over noodles or rice. 

I have also left this for as much as 10 hours and it is fantastic.  A great do in the morning eat at night dish.

Submitted by: Brenda Raccuia