While browsing the Internet, I found another great slow cooker entree that I would classify as comfort food, which has become an important consideration when selecting recipes this time of year. The hardy folks here in Minnesota are used to severe winters, but this one has gotten way out of hand. It started snowing around the first of the month and it hasn’t stopped, which has resulted in many of us looking to some of those “comfort food” recipes to help us survive the long winter season.

“Slow Cooker Beef Stroganoff,” which I found on AllRecipes.com, is a terrific version of the classic recipe.

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Here’s what you need:

  • 4-quart slow cooker
  • 1 pound cubed beef stew meat
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • ½  cup chopped onion
  • 1 tablespoon Worcestershire sauce
  • ¼ cup water
  • 4 ounces cream cheese

Here’s what to do:

  • In a medium-size slow cooker (I used my round 4-quart model), combine the meat, soup, onion, Worcestershire sauce, and water. (Note: instead of the water, I used some canned beef broth that I had leftover.)
  • Cook on the low setting for 8 hours, or on the high setting for about 5 hours.
  • Stir in the cream cheese just before serving.

How much easier could it get? I served the beef stroganoff over egg noodles—it was right tasty! This is definitely one of those recipes that gives you that warm, cozy feeling inside and helps you to forget about what’s going on outside.

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