Slow-Cooker Beef Stroganoff

By sleestack86

Ingredients

• 1 lb. (450 g) cubed stewing beef/bison
• 1 onion, chopped
• 1 garlic clove, minced
• 1 cup chopped fresh mushrooms
• 1/2 cup 25%-less-sodium beef broth
• 1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread
• 1 Tbsp. flour
• 1/2 cup sour cream
• 225 g (1/4 of 900-g pkg.) fettuccine, uncooked

Details

Servings 4
Adapted from kraftcanada.com

Preparation

Step 1

Dredge meat in flour. Brown meat, onions, garlic and mushrooms. Place into slow coooker. Deglaze the pan with the broth and pour over meat and veggies.

Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Meanwhile, cooking pasta as directed on package, omitting salt, about 20 min. before ready to serve meat mixture.

DRAIN pasta. Mix cream cheese spread and flour. Add to meat mixture; stir until cream cheese is completely melted and mixture is well blended. Place pasta in large bowl. Add meat mixture; toss to coat.