Woot! We have a winner! Lots of good words for this one. I’ve been trying to avoid SC recipes that contain cream of mushroom soup and stuff like Italian dressing, ranch dressing, etc etc. This one is sort of skirting that policy but now I’m beginning to see why everyone uses these easy ingredients. This one used “golden mushroom” soup, plus sour cream and cream cheese. At the husband’s recommendation I used fresh noodles (Parpadelle) from the refrigerated section.

This one is a keeper.

Ingredients:

• 1 1/2 lbs beef stew meat
• 1 can Campbell’s Golden Mushroom Soup
• 1 C of red wine (I used Cab Sauv … and filled the empty coup can with wine, used some of that to deglaze the pan)
• 8 oz fresh sliced  mushrooms
• 1 medium onion, sliced
• 1 tbsp Worcestershire sauce
• 1 c or so sour cream (reduced-fat ok)
• 4 oz cream cheese (reduced-fat ok)

Instructions:

1. Brown beef in olive oil, seasoned with salt and pepper. (Next time I might dredge in flour first)
2. Deglaze the pan with some of the red wine, and add the good stuff into the SC with the beef.
3. Cover with onions and mushrooms. Add golden mushroom soup, Worcestershire sauce, season with additional salt and pepper
4. Cook on high, 4ish hours. At 4 hours take some of the sauce from the SC and combine with sour cream and cream cheese in a sauce pan over low-medium heat. When smooth add in a little flour to thicken sauce. Try to remove the lumps and think about that gravy commercial from my childhood (“just like ma used to make, but no lumps!”)
5. Add sauce back in and mix it up. Turn the SC to low for another 30 minutes.