Slow cooker beef stroganoff

This is an extremely flavourful, tender, sumptuous slow cooker recipe. Perfect for breastfeeding and as a warm comfort food! Also great to prepare in advance and freeze!

Ingredients

• 600g stewing steak chopped into 1/2 inch cubes
• 1 can condensed cream of mushroom soup (not a cheap brand)
• 200ml milk
• 100-200g closed cup mushrooms sliced thickly
• 2 medium onions chopped
• 2 tbsp Worcestershire sauce
• 150g garlic & herb cream cheese
• 5 portions fusilli or taglietelle pasta (size & type depending on appetite!)

Directions

1.  Add steak, onions, mushrooms, mushroom soup, milk and Worcestershire sauce to slow cooker and cook on low for 6-8 hours or high for 4-5 hours. You do not need to add extra liquid for the condensed soup, this is what the milk is for.
2.  An hour before finish, add the cream cheese and stir well to disolve.
3.  Cook pasta according to packet instructions when stroganoff is done.
4.  Serve stroganoff over pasta with sour cream on top.

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