Beef Stroganoff

• 400-500 gms stewing beef, cut into cubes
• 2 medium onions, sliced into wedges
• 3 cloves garlic, chopped
• 2 Cans Beef Consume (soup)
• 1/2 cup white wine
• 8 dashes Worcestershire sauce
• 1/2 tablespoon paprika
• Black pepper
• Mushrooms, sliced ( I used about two containers)
• 8 ounces cream cheese 

Cut the beef into cubes and pat them dry with paper towels. Heat olive oil in pan and brown beef cubes on all sides. I still do this even though I’m using the crockpot because I think browning them gives awesome flavor.  Dish out the browned beef and set it aside. In the same pan and oil, cook your onions and chopped garlic. Do not cook them until they’re soft, just de-glaze the pan till all the brown bits are coated in the onions. Open and pour the two cans of soup into the crockpot. When that’s done, mix everything in. The browned beef, the onions and garlic to the soup-gravy.  Season with Worcestershire sauce, paprika, cayenne, black pepper and salt. Don’t add too much salt at this point because you have other things that are salty. Adjust the seasoning at the end if you feel the need to. Give everything a final stir and cook it on ‘high’ for 5 hours, stirring every 2 hours. Check after 5 hours the tenderness of the beef. It should fall apart easily. Switch it to ‘slow/low’. 1 hour before serving, break up the cream cheese to cubes and stir it into the gravy. You might have to break it up further in the sauce.  Half hour before serving, add the sliced mushrooms.