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Beef Stroganoff

2 lbs chuck roast, excess fat trimmed and cut into 1-inch cubes
1 onion, chopped
2 (10 3/4 oz.) cans condensed Cream of Mushroom soup
8 oz can mushroom pieces, or use fresh
1/2 to 3/4 tsp. black pepper
8 oz. cream cheese, room temperature
1/2 c. sour cream, room temperature
Large egg noodles, (for 8 people)

Place meat, onion, canned mushrooms, pepper and soup into the crock
pot. Cook on low for 6 to 8 hours. One half hour before serving
add the cream cheese, stir until cheese is combined. Right before
serving stir in the sour cream.

Note: If you use fresh mushrooms do not add them to the pot until
just before you add the cream cheese. Serve over pasta.

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5 of 5 people found the following review helpful:
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Wow!, November 4, 2004 - 04:51 PM
Reviewer: Tammy from Indiana
This was great! I love cooking in the crockpot - great to have a new idea!

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