Beef Stroganoff

Easy Version:

Place in crockpot: 1 pound beef stew meat (pre-chopped), 8 oz. Fresh white mushrooms sliced and cleaned, 8 oz. Low-fat cream cheese***, 1 can cream of mushroom soup, 1/2 tsp. Fresh thyme, 1 tsp. Fresh parsley.  If you only have dry thyme and/or parsley then add that, but cut the quantity in half.  Cool 6 to 8 hours on low.  (***Ideally, add the cream cheese 1 hour before serving instead of at the beginning)

  Enjoy!

Serve over linguine or egg noodles.  We love it with a side of peas.

Hard Version (if you don't like using canned soups):

Ingredients:

16 oz. Fresh white mushrooms sliced and cleaned

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. sea salt

1/4 tsp. pepper

1 tsp. Fresh thyme (or 1/2 tsp dried thyme)

1 tsp. Fresh parsley (or 1/2 tsp dried parsley)

1 cup chicken broth

1 lb. pound beef stew meat (pre-chopped)

---------

1/4 cup flour (when 1 hour remains)

up 1 cup milk (when 1 hour remains)

8 oz. Low-fat cream cheese (when 1 hour remains)

Mix all ingredients in large crockpot stopping before the flour.  Cook 6-8 hours.  1 hour before serving add flour and mix to coat, then add cream cheese and milk.  Stir when it gets soft enough.  Serve hot over linguine or egg noodles.  Great with a side of peas.