PHILLY Slow-Cooker Beef Stroganoff

Ingredients

  • 1 pound cubed stewing beef
  • 1 cup chopped onions
  • 1 cup chopped mushrooms
  • ½ cup beef broth
  • ½ cup PHILADELPHIA Herb & Garlic Cream Cheese Spread
  • 1 tablespoon flour
  • 225 grams fettuccine, cooked, drained
  • Directions

  • Step 1

    Mix meat, onions and mushrooms in slow cooker.

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  • Step 2

    Add broth; stir. Cover. Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).

  • Step 3

    Combine cream cheese spread and flour. Add to meat mixture just before serving; stir until cream cheese is completely melted and mixture is well blended. Add to hot pasta; toss to coat.

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