PHILLY Slow Cooker Beef Stroganoff

  • Slow Cooker
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Tender chicken, rice, and vegetables slow-simmered in a savory broth. A comforting and wholesome soup perfect for cold weather or when you're feeling under the weather.

Ingredients

  • 1 pound cubed stewing beef 1 cup chopped onions
  • 1 cup chopped mushrooms 1/2 cup beef broth
  • 1/2 cup philadelphia herb & garlic cream cheese spread
  • 1 tablespoon flour
  • 225 grams fettuccine, cooked, drained

Directions

  1. Mix meat, onions and mushrooms in slow cooker.
  2. Add broth; stir. Cover. Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
  3. Combine cream cheese spread and flour. Add to meat mixture just before serving; stir until cream cheese is completely melted and mixture is well blended. Add to hot pasta; toss to coat.

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