Garlic Beef Stroganoff

• 2 teaspoons beef bouillon granules
• 1 cup boiling water
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2 jars (4-1/2 ounces each) sliced mushrooms, drained
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1-1/2 to 2 pounds beef top round steak, cut into thin strips
• 2 tablespoons canola oil
• 1 package (8 ounces) cream cheese, cubed
• Hot cooked noodles

1. In a 3-qt. slow cooker, dissolve bouillon in water. Add the soup, mushrooms, onion, garlic and Worcestershire sauce. In a skillet, brown beef in oil.
2. Transfer to the slow cooker. Cover and cook on low for 7-8 hours or until the meat is tender. Stir in cream cheese until smooth. Serve with noodles.

beef bouillon granules, boiling water, condensed cream, mushrooms, onion, garlic, worcestershire sauce, beef, canola oil, cream cheese, noodles

Taken from www.tasteofhome.com/recipes/garlic-beef-stroganoff/ (may not work)