1 pound lean ground beef
1/4 cup chopped onion
1 (8 ounce) package cream cheese, softened
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) container sour cream
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried marjoram
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
1 cup Italian-style salad dressing
1/4 cup soy sauce
1 cup sliced ripe olives
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Mix together beef stock, onion, cream cheese, mushrooms, sour cream, oregano, basil, marjoram, rosemary, sage, olive, salt and pepper in medium bowl. Spread mixture over bottom of slow cooker.
Cover and cook on medium for 5 to 6 hours, stirring occasionally, or until meat is well browned.