In the crockpot, combine the meat, soup, onion, Worcestershire sauce, beef broth, mushrooms, salt and pepper. Cook on low for 5-6 hours. Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so to break up cream cheese.
Serve over cooked egg noodles or rice. (After the egg noodles have cooked, I like to add them directly into the crockpot for about half an hour for the flavors to mingle and thicken up a bit.)
If the sauce is not thick enough for you, add some cornstarch and water.
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|Serving Size: 1 Serving (1519g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 151 (21%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 28.3mg||9 %|
|Sodium 807mg||28 %|
|Potassium 2214.1mg||58 %|
|Total Carbohydrate 135.3g||40 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 112.1g|
|Protein 19g||27 %|
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Calories per serving: 726
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