Slow Cooker Stew Meat Stroganoff

2 lbs (~900g) stew meat Salt, to taste Black pepper, to taste Garlic powder, to taste 1/2 onion, chopped 1/2 cup beef broth (for the cook) 1/2 packet (about 1.5 tbsp) dry onion soup mix 1 tbsp Worcestershire sauce 1 block (~225g / 8 oz) cream cheese 2-3 dollops sour cream (~1/2 cup) Egg noodles OR mashed potatoes, for serving --- Mushroom soup substitution (replacing 2 cans of Campbell's Golden Mushroom Soup) --- 6 tbsp mushroom soup powder (e.g. Osem / Knorr instant mushroom soup) 1 1/2 cups warm beef broth or water (for reconstituting the powder) 1 tbsp tomato paste (mimics the 'golden' tomato note Campbell's has)

1. Drop 2 lbs of stew meat into the slow cooker. Season with salt, pepper, and garlic powder. 2. Add the chopped 1/2 onion. 3. Make the mushroom-soup substitute: in a bowl, whisk 6 tbsp mushroom soup powder with 1 1/2 cups warm beef broth and 1 tbsp tomato paste until smooth and thick. Pour over the meat. 4. Add 1/2 cup additional beef broth, 1/2 packet onion soup mix, and 1 tbsp Worcestershire sauce. 5. Stir everything together. Lid on, slow cooker on LOW for 4-6 hours, until meat is fork-tender. 6. Drop in the block of cream cheese and the sour cream. Stir until fully melted and silky. 7. Serve over egg noodles or mashed potatoes. Note: The original recipe uses 2 cans of Campbell's Golden Mushroom Soup. We don't get that here, so step 3 reconstructs the equivalent using mushroom soup powder + beef broth + a touch of tomato paste. Result is the same thick, savory, mushroomy base.

Substitution from the original Campbell's Golden Mushroom Soup: 6 tbsp mushroom soup powder + 1 1/2 cups beef broth + 1 tbsp tomato paste replaces the 2 cans. Total cook time: 4-6 hours on low. Active prep is ~10 minutes. Choose egg noodles for the classic stroganoff feel, mashed potatoes for the comfort-food version. Source: @officialdrewcooks on TikTok.