Philly Slow-Cooker Beef Stroganoff - cooking recipe

Ingredients

1 pound cubed stewing beef
1 cup chopped onions
1 cup chopped mushrooms
1/2 cup beef broth
1/2 cup PHILADELPHIA Herb & Garlic Cream Cheese Spread
1 tablespoon flour
225 grams fettuccine, cooked, drained

Preparation

Mix meat, onions and mushrooms in slow cooker.
Add broth; stir. Cover. Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
Combine cream cheese spread and flour. Add to meat mixture just before serving; stir until cream cheese is completely melted and mixture is well blended. Add to hot pasta; toss to coat.