2 pounds of stew meat in cubes
2 cans of condensed mushroom soup
1 large onion, chopped
2-3-4 Worcestershire tablets
1/2 cup of water
8 ounces of cream cheese
a couple of pinches of garlic salt (1 teaspoon?)
a couple of pinches of hot paprika
In the slow cooker, stir all the ingredients together, (except the meat and cream cheese). Once combined, add the meat and mix.
Simmer for 8 hours.
Cut the cream cheese into cubes just before serving and put the pot on high heat. Stir the cream cheese until everything is combined. You may have to replace the lid and leave it on for 10 minutes.
Oh, my God! This was so good and so easy.
Oh, and I folded it the second time I did it.
It’s so good to freeze BEFORE you add the cream cheese. Just reheat on the stove and add the cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after it’s frozen, perfect for toast.