2 lbs. cubed stew beef
salt and pepper to taste
2 regular sized cans of Campbell's Cream of Mushroom Soup
3 Tablespoons of Worcestershire sauce
3 oz. Philly Cream Cheese
16 oz. Daisy Sour Cream
Egg Noodles (I prefer) or Rice (if you like)
In your crock pot:
put the beef, soup, salt/pepper and worcestershire sauce in. Turn the heat to low and forget it for 6 - 10 hours. (mine only takes 6 hours because it gets really HOT)
30 Minutes PRIOR to eating:
Add the cream cheese and the sour cream; mix well and let the mixture set at LOW for the remaining cook time.
While you're waiting:
boil your noodles (or your rice). Once they are done, so is your Stroganoff!
Plate 'er up!
Particularly good with a green salad and butter bread ;o)
EAT UP! YUM-O!