Beef Stroganoff

Beef Stroganoff
Submitted by Erin ~ The Sisters Cafe

2 lb Beef Chuck Pot Roast
1 ½ T. beef bouillon
2 T. Worcestershire sauce
2 T. water
1 medium diced onion
9 oz sliced FRESH mushrooms
1 can cream of golden mushroom soup
8-oz softened Neufchatel cream cheese
noodles

Combine roast, bouillon, Worcestershire sauce, and water in a crockpot. Cook on low for 5 hours.  In a bowl, mix together the onion, fresh mushrooms, and can of soup and then gently stir into the crockpot, breaking up the meat into very large pieces, and cook on high for 2 hours.  Carefully stir in the cream cheese without over mixing the meat – you want to keep the meat in bite-sized chunks rather than have it all shredded up.  Serve over noodles.

Michel’s Crockpot Beef Stew

Michel’s Crockpot Beef Stew

submitted by Erin

1 can minestrone soup

1 can tomato soup

1 can water

1 – 1 1/2 lb stew meat

3-4 carrots, peeled and thickly sliced

1 large onion, chopped

3-4 potatoes, peeled and cut into large chunks

Combine all ingredients in a crockpot. Cook on low 8-10 hours or high 4-5 hours. Salt and pepper to taste.