Beef Stroganoff arrived in American home kitchens in the 1950s as one of the first 'continental' dishes to achieve widespread popularity — sophisticated enough to feel special, simple enough to make on a weeknight. The slow cooker adaptation, which allows the tough round steak to become fork-tender over hours, is a distinctly Midwestern improvement on the original.
Ingredients
2 lb. round steak
¼ c flour
½ tsp salt
½ tsp pepper
1 tsp garlic
3 Tbsp butter
1 small onion, chopped
1 Tbsp soy sauce
2 beef bouillon cubes
1 can cream of mushroom soup
1 c water
1 (8 oz.) package cream cheese, cubed (added last ½ hour)
Instructions
Cut steak into 1×½ inch strips. Mix with flour, pepper, salt, and garlic.
Add to crock pot with remaining ingredients (except cream cheese).
