->Beef Stroganoff 04 <-

3 pounds beef round steak

1/2 inch thick

1/2 cup flour

2 teaspoons salt

1/8 teaspoon pepper

1/2 teaspoon dry mustard

2 medium onions thinly sliced and separated into rings

2 cans (4oz each) sliced mushrooms drained or 1/2 lb mushrooms

1 can (10 1/2 oz) condensed beef broth

1/4 cup dry white wine

1 1/2 cups sour cream

1/4 cup flour

3 tablespoons fresh minced parsley

hot buttered noodles or fluffy rice

Trim all excess fat from steak and cut meat into 3-inch strips

1/2 inch wide. Combine

1/2 cup flour, salt, pepper, and dry

mustard; toss with steak strips to coat thoroughly. Place coated

steak strips in CrockPot; stir in onion rings and mushrooms. Add

beef broth and wine; stir well. Cover and cook on Low setting for 8 to 10 hours.

Before serving, combine sour cream with 1/4 cup flour; stir into CrockPot. Serve Stroganoff over hot buttered noodles; garnish

with minced parsley.