Ingredients

• 1.33 pounds cubed beef stew meat
• 2 cups fresh mushrooms , thickly sliced
• 1 , 10.75 ounce
• 1 cup milk
• 2 onions , chopped
• 2 tablespoons Worcestershire sauce
• 6 ounces herb and garlic-flavored cream cheese
• 1 cup fusilli pasta
• 0.25 cups sour cream , Optional

Instructions

1. 1 Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
2. 2 Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
3. 3 During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
4. 4 Serve stroganoff over fusilli and garnish with sour cream.

Nutrition per serving