Crockpot Beef Stroganoff

I tried another tasty recipe from 365 Days of Slow Cooking tonight for dinner - beef stroganoff. I've never made beef stroganoff, but Kevin and I both like it and Kevin wanted a home-cooked meal with beef (I thought I'd never hear the day when he wanted a home-cooked meal over eating out!!), so I thought, why not try it? This was super easy to throw together and it tastes soooo good!! All three of us loved it. I served it over egg noodles, instead of rice. Its very filling and this make a good amount. I'm going to try freezing some of the leftovers since this is too heavy for me to eat at lunch and Kevin's away during the week. Hopefully it freezes and thaws well.

Crockpot Beef Stroganoff

1 1/2 lb boneless beef round steak, trimmed of fat and cut into bite size strips
2 tbsp onion soup mix (I just used the whole packet)
1 jar (14.5 oz) sliced mushrooms, drained (home-canned)
1 can (10 1/2 oz) condensed cream of mushroom soup (home-canned)
1/2 cup sour cream
4 oz. cream cheese
2 tbsp chopped fresh chives (left these off)
rice or noodles

In 2-3 quart slow cooker (I used my big one since it was out and its a 6-quart and it did fine), mix beef strips and dry soup mix until evenly coated. Top with mushrooms and soup. Cover; cook on low heat setting 7-8 hours. About 30 minutes before serving, cook rice (or noodles). Just before serving, stir sour cream and cream cheese into beef mixture. Serve over rice or noodles. Sprinkle with chives.