Ingredients

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2 teaspoons beef bouillon granules
1 cup boiling water
1 can (10 3/4 ounces) reduced-fat condensed cream of mushroom soup, undiluted
2 cups fresh mushrooms
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon salt
1 Tablespoon Worcestershire sauce
1 1/2 to 2 pounds beef top round steak, cut into thin strips
2 Tablespoons canola oil
1 package (8 ounces) light cream cheese, cubed
Hot cooked noodles (optional)

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Instructions

1. In a 3 quart slow cooker, dissolve bouillon in water.

2. Add the undiluted soup, mushrooms, onion, garlic, salt, and Worcestershire sauce.

3. In a frying pan, brown beef in oil.

4. Transfer beef to the slow cooker.

5. Cover and cook on low for 7 to 8 hours or until the meat is tender.

6. Add cream cheese, stirring continuously until smooth and well blended. Serve with noodles if desired.

Nutrition

Serving Size: 1 portion beef mixture, calculated without noodles
Calories: 281
Sodium: 661mg
Fat: 18g
Saturated Fat: 8g
Carbohydrates: 7g
Fiber: 1g
Protein: 23g
Cholesterol: 81mg