“This is an easy variation of a favorite. I used to prepare it the traditional way, with sour cream, but I didn’t have any one night, so I used cream cheese instead. My husband and I liked it even better! Serve over hot, cooked egg noodles or rice.”
- 1 pound cubed beef stew meat
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1/2 cup chopped onion
- 1 tablespoon Worcestershire sauce
- 1/4 cup water
- 4 ounces cream cheese
- In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
- Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.