Ingredients:
2 lbs. stew beef, cubed
salt and pepper to taste
2 cans cream of chicken soup
3 T. Worcestershire sauce
3 oz. cream cheese, cubed
16 oz. container of sour cream ( I use fat-free)
cooked rice or noodles
Place beef in slow cooker; sprinkle with salt and pepper. Pour soup over top; add Worcestershire sauce. Cover and cook on low setting for 8 to 10 hours. Stir in cream cheese and sour cream 30 minutes before serving. (I also added a few dashes of dill here. It makes it even better!) Serve over rice or noodles. Serves 6 to 8.
No comments:
Post a Comment