2 - 4 1/2 oz jars sliced mushrooms, drained with juice reserved
1 c. mushroom juice, with boiling water added to make a full cup
10 3/4 oz can cr of mushroom soup (or whatever your sub. is!)
1 large onion, chopped
3 garlic cloves, minced
1 TBS Worcestershire sauce
1 1/2 -2 lb boneless round steak, cut into thin strips
2 TBS oil
8 oz pkg light cream cheese, cubed and softened
noodles or rice
Dissolve bouillon in mushroom juice and water in gallon zip lock bag
Add soup, mushrooms, onion, garlic and Worch. sauce.
Saute beef in oil in skillet. Let cool for 15 min. Transfer to bag.
Freeze.
Thaw 24 hrs in fridge.
dump content of bag into slow cooker
cover and cook on low for 7-8 hours.
turn off heat
stir in cream cheese until smooth
serve over noodles or rice
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