1 Review

This was really good and a bit different in the way I normally fix it using the cream cheese instead of sour cream. We thought it was a wee bit on the salty side, so next time I would use just one bouillon cube. I cooked this on the stove top instead of the crock pot and let it simmer on low for a few hours and the meat was fall apart tender. I added the cream cheese from the start of the cooking and let it meld with all the other ingredients for the entire cooking process. I did use fresh mushrooms instead of canned and used about a 1/4 cup of water to dissolve the bouillon in since I had no juice. I used eye of the round and cut it into cubes and used light cream cheese instead of fat free. Served over regular egg noodles as it's just what we prefer. Thanks for sharing your recipe! Made for PAC Fall 08

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Breezytoo September 20, 2008
Garlic Beef Stroganoff