- 600g stewing steak chopped beef into 1/2 inch cubes
- 1 can condensed cream of mushroom soup (not a cheap brand)
- 200ml milk
- 100-200g closed cup mushrooms sliced thickly
- 2 tbsp Worcestershire sauce
- 150g garlic & herb cream cheese
- 5 portions fusilli or taglietelle pasta (size & type depending on appetite!)
- 60 ml soured cream (optional)
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- Add steak, onions, mushrooms, mushroom soup, milk and Worcestershire sauce to slow cooker and cook on low for 6-8 hours or high for 4-5 hours. You do not need to add extra liquid for the condensed soup, this is what the milk is for.
- An hour before finish, add the cream cheese and stir well to disolve.
- Cook pasta according to packet instructions when stroganoff is done.
- Serve stroganoff over pasta with sour cream on top.