Easy Beef Stroganoff In The Slow Cooker

• 1 1/3 pounds cubed beef stew meat
• 2 cups fresh mushrooms, thickly sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup milk
• 2 onions, chopped
• 2 tablespoons Worcestershire sauce
• 6 ounces herb and garlic-flavored cream cheese
• 1 cup fusilli pasta
• 1/4 cup sour cream (optional)

1. Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
2. Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
3. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve stroganoff over fusilli and garnish with sour cream.

meat, fresh mushrooms, condensed cream, milk, onions, worcestershire sauce, garlic, fusilli pasta, sour cream

Taken from www.allrecipes.com/recipe/261152/easy-beef-stroganoff-in-the-slow-cooker/ (may not work)