I’ll be the first to admit blogging is NOT one of my strong suits. Choosing what to blog about—that will hold someone’s attention—is hard work. Unless, of course, you are one of those people who can simply take sound and write an entire post about it, making it as intriguing as a James Patterson novel. My hat is off to you.
I’ve decided to blog about things I really love. One of those things being FOOD. Just ask my personal trainer. I’m a true southern girl, and true southern girls like to eat. At least, the ones I know do.
In the spirit of good food, today I’m sharing a recipe that sounds absolutely divine. I like quick and simple meals sometimes. And what could be easier than using the crockpot?
Slow Cooker Beef Stroganoff
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
1. In a slow cooker, combine all ingredients, except sour cream.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
Until next time!