Cassi's Favorite of all time - Beef Stroganoff

Ingredients

• 6 Tbsp butter
• 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips (I use stew meat to make it simpler)
  
• 1/3 cup chopped onions
• 1/2 pound mushrooms, sliced
• Salt and Pepper to taste
• 1/8 teaspoon nutmeg
• 2 cans cream of mushroom soup
  
• pint of sour cream
  
• 1 8 oz cream cheese
  

Directions

1 Melt 3 Tbsp of butter in a large skillet on medium heat and add the strips of beef. You want to cook the beef quickly, browning on each side but not so high as to burn the butter. While cooking the beef, sprinkle with some salt and pepper. When both sides are just browned, remove the beef to a bowl and set aside.

2 In the same pan, reduce the heat to medium and add the onions. Cook the onions for a minute or two, allowing them to soak up any meat drippings. Remove the onions to the same bowl as the meat and set aside.

3 In the same pan, melt another 3 Tbsp of butter and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg on the mushrooms.

4 Reduce the heat to low and add the soups, the beef and the onions. You may want to add a tablespoon or two of water to thin the sauce (or not). At this point, let it come to a simmer until meat is tender. Turn off the heat and add the sour cream and cream cheese slowly.

Serve immediately over egg noodles.

Label: Crockpot the Stroganoff meat mixture on low for most of the day. Thaw sour cream and cream cheese (may need to warm cream cheese a bit) and add gently right before serving. Serve immediately over cooked egg noodles.