2 lbs beef stew
1/2 large garlic clove
2 cans cream of mushroom soup
1/2 lb fresh sliced mushrooms
1/2 tsp salt
1/2 tsp pepper
8 oz cream cheese
8 oz sour cream
6 cups hot cooked noodles or rice
In a large skillet brown the beef with the garlic, mushrooms, salt and pepper. Remove to crock pot or slow cooker. Add the soup.
Put lid on cooker and cook on low 8 to 10 hours until beef is very tender.
Stir the cream cheese and sour cream into the beef.
Serve over the noodles or rice.
Note: A lady from Illinois posted this recipe on Just a Pinch. It got a 5 star rating.