Beef Strogonoff - Crock Pot Style by Holly, Jill

This came from kraftfoods.com a long time ago...
2 cups beef stock
1/2 cup finely diced onion
8oz package of fresh mushrooms, sliced
about 4 lbs. beef cubed (trimmed bottom round is best)

Put these 4 ingredients in the crock pot on low for 8 hours, medium for 6 hours, or high for about 4 hours.
About 1 hour before it is done, add 1 tub of Philadelphia spreadable garlic herb swirl cream cheese to make it creamy. Blend (NOTE: I use chive and onion cream cheese)

At this point the web recipe said it was done. However, if you stop here, the sauce is very thin. So, make a roe to thicken. Take 1 stick of butter or margarine (melted in the microwave) and mix in 8 tablespoons of flour. Blend this well, add to the crockpot at the same time as the cream cheese.

Before serving, mix the pasta into the dish to get it well coated.

Serve with some fresh steamed broccoli and some bread to sop up the extra sauce!