Garlic Beef Stroganoff

 2 tsp. Beef Bouillon Granules

1 Cup Boiling Water
1 Can (10 3/4 oz.) Cream of Mushroom Soup, undiluted
2 jars (4 1/2 oz ea.) sliced mushrooms, drained (I used fresh instead)
1 Large Onion, chopped
3 Garlic Cloves, minced
1 Tbsp. Worcestershire Sauce
1 1/2 - 2 pounds Boneless Round Steak, trimmed and cut into thin strips (I used steak I had in the freezer)
2 Tbsp. Vegetable Oil
1 Pkg. (8 oz.) Cream Cheese, cubed
Hot Cooked Noodles

In a slow cooker, dissolve bouillon in water.   Add soup, mushrooms, onion, garlic and worcestershire sauce.   In a skillet, brown beef in oil.   Transfer to the slow cooker.   Cover and cook on low for 7-8 hours or until the meat tis tender.   Stir in cream cheese until smooth.   Serve over hot cooked noodles.

TO FREEZE: (I recommend option b)

(option a) – Mix all ingredients without cooking meat (except cream cheese and noodles) in a freezer baggie. Label and freeze.

(option b) – Cook meat, mix all ingredients, omitting cream cheese and noodles, and place in a baggie, label and freeze.

TO THAW & SERVE:

Place in fridge to thaw, place in crock pot and follow the cook time on the recipe adding cream cheese and noodles prior to serving.