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Prep Time15min
Total5hr15min
Servings8
Ingredients11
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Ingredients
1/4
cup butter
2
lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1
cup chopped onion
2
cloves garlic, finely chopped
1
can (10.5 oz) condensed golden mushroom or cream of mushroom soup
1
carton (8 oz) sliced fresh mushrooms
1/2
teaspoon salt
1/4
teaspoon pepper
4
oz cream cheese, cubed (from 8-oz package)
1
container (8 oz) sour cream
6
cups hot cooked egg noodles or rice
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Instructions
Step
1
In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes, stirring occasionally. or until beef is browned.
Step
2
In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
Step
3
Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
Step
4
Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
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Sprinkle with finely chopped fresh parsley for a bright finish.
It’s easier to cut the beef into clean slices when it’s partially frozen for about 1 hour.
To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.
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