Steak and Spinach/Kale Stroganoff
Serves 6 to 8. Recipe is by Julie Kay.
1 (1 to 2 pound) round steak, cut into strips
1 (8-ounce) package fresh mushrooms, sliced
2 medium onions, sliced
3 cloves garlic, minced
1 teaspoon ground black pepper
1 (14.5-ounce) can beef broth
1 (3-ounce) package cream cheese
1 cup sour cream
3 cups fresh baby spinach and kale combination
Cooked egg noodles
1. Cut round steak into strips and put into slow cooker with fresh mushrooms, onions, garlic, black pepper and beef broth.
2. Cook on low for 6 hours.
3. Combine cream cheese and sour cream and put into slow cooker with beef mixture. Stir and add spinach/kale mix. Continue cooking for 1 to 2 more hours. Serve over cooked noodles.