2 tsp beef bouillon
2 cans mushrooms, juice reserved
1 can 98% fat free cream of mushroom soup
1 onion, chopped
3 cloves garlic, minced
1 Tbsp worcestershire sauce
1 1/2 lbs round steak, cut in strips
6 oz fat free cream cheese, cubed
Add water to reserved mushroom juice to equal 1 cup. In cooker dissolve beef bouillon in mushroom
juice. Add mushrooms, soup, onion, garlic and worcestershire sauce. Saute beef in skillet until browned; add to cooker and
stir to coat. Cover and cook on Low for 7-8 hours. Turn off heat and stir in cream cheese until smooth. Serve over noodles
if desired (but be sure to account for additional calories).
1/6=202 calories/8 g. fat/2 g. fiber
