2 Tbsp onion soup mix
1 (4 oz) can mushrooms, drained
1 (10 3/4 oz) can condensed cream of mushroom soup
1/2 cup sour cream
4 oz cream cheese
In 2-3 quart slow cooker, mix stew meat and dry soup mix until evenly coated. Top with mushrooms and soup. Cover and cook on LOW for 7-8 hours. Just before serving, stir sour cream and cream cheese into beef mixture until smooth. Serve over hot cooked rice. Makes 5 servings.