Beef Stroganoff

Ingredients:
2 pound beef, cut into bite size
1 medium onion, chopped
2 cloves garlic, chopped
2 (10.75 ounce) can condensed golden mushroom soup
1 cup beef broth
1 tablespoon Worcestershire sauce
1/2 package onion soup mix (about 2 tablespoons)
1/2 teaspoon ground black pepper
4 ounces cream cheese
8 ounces sliced mushroom
1/3 cup of sour cream
Butter and Olive oil

Directions:
1. Heat a skillet over medium heat. Melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add chopped garlic, chopped onion and meat cook until brown on all sides.

2. In a slow cooker, combine soup, beef broth, cream cheese, onion soup mix, Worcestershire sauce and pepper. Pour beef mixture into the pot. Cook on high setting for 3 hours or low setting for 5 hours.

3. Add the mushrooms one half hour before it is done. Heat a skillet over medium heat, melt 2 tablespoons of butter, add mushrooms; cook until the mushrooms brown (about 5 minutes). Pour mushrooms into the pot. Stir in sour cream and continue cooking for 1/2 hour.

4. Serve with cooked egg noodles or rice.

The original recipe is from www.allrecipes.com