Crockpot Stroganoff

As Rachael would say, we took the express train to eastern Europe with this passport meal. For said crockpot goodness, I cut 2 lbs of chuck into 1 1/2 inch cubes and mixed 2 thinly sliced medium onions, 8 oz. of sliced buttom mushrooms, 1 can of cream of onion soup, 1 can of cream of mushroom soup, salt, pepper, and about 1/2 c of water in the crockpot. Cook on low for 8-10 hours until the meat is lovely and tender. Cube one 8 oz package of cream cheese and add to the meat mixture, stirring until melted. Meanwhile, prepare 6 c of egg noodles or rice to serve under the meat. Once the cream cheese is melted, add 8 oz. sour cream and serve over the noodles or rice. DELISH for a winter's night.

Thanks to Miss M at work for the recipe!