Beef Stroganoff

• 2 pounds beef stew meat

• 2 cans cream of mushroom soup

• 1/2 cup beef consommé

• 1/8 cup Chianti red wine

• 1 tablespoon worcestershire

• 1/4 teaspoon black pepper

• 1/2 packet Lipton onion soup mix

• 3-4 cloves minced garlic

• 1 large onion, chopped

• 4 ounces cream cheese

• 1/4 cup sour cream plus additional for serving

• 1 tablespoon cornstarch + 1 tablespoon cold water

• extra pepper to taste

• 2 tablespoons unsalted butter

• 8 ounces sliced mushrooms

• 12 ounces wide egg noodles

Combine soups, consommé, wine, worcestershire, onion mix, garlic and pepper in crock pot with a whisk.

Stir in beef and onion.

Cook on low 6 hours.

During the last half hour of cooking time sauté mushrooms in butter for 5-7 minutes and add to crock pot along with the cream cheese and sour cream. Taste for pepper. Salt should be good!

If gravy is too thin you can make a slurry to thicken it up (with equal parts cornstarch and cold water (1 tablespoon + 1 tablespoon)

Serve with egg noodles and garnish with fresh parsley and another dollop of sour cream.