First, I have to apologize that I do not have a picture of this meal. I wont even pretend for a second that I can make anything that comes out of my slow cooker look nice. It always is about the same color and just a mash of everything together {which is kind of the point of a slow cooker, right?} Anyway, I like to rate the deliciousness of what I make by the amount of food left on my husband’s plate but in this case you get a photo of what is left on the serving plate. Just a little of the gravy and a few random mushrooms/onions. 

{INGREDIENTS}

• 2LB Beef {I buy WHATEVER is on sale or marked at a good price}
• 2 Cups Sliced Mushrooms {about – I usually just sliced up one of those small boxes of cheap mushrooms}
• 1 Medium Onion
• 1 Teaspoon Dry Thyme
• 1 Teaspoon Paprika
• 1 Teaspoon Cayenne Powder
• 1 Teaspoon Garlic Powder
• 2/3 Cup Beef Broth
• 1/3 Cup Water
• Salt and Pepper
• 2 Tablespoons Cream Cheese
• 1 Teaspoon Cornstarch

Place the first 10 Ingredients in your slow cooker and cook on high for 4-6 hours. Remove beef and stir in the cream cheese for taste and the cornstarch to thicken.

This would be great served with potatoes, rice or egg noodles. The paprika and cayenne add a bit of a kick without being super spicy but you can always leave them out if that just isn’t for you.

As always – let me know what you think and if you have changed/added anything!