Beef Stroganoff



3 lbs beef round steak 1/2 inch thick

1/2 cup flour

2 tsp salt

1/8 tsp pepper

1/2 tsp dry mustard

2 medium onions thinly sliced and separated into rings

2 cans (4 oz 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, hot buttered noodles or fluffy rice

3 tablespoons fresh minced parsley



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

strips about 1/2 inch wide. Combine 1/2 cup flour, the

salt, peper and dry mustard; toss with steak strips to

coat throughly. Place coated steak strips in Crock pot;

stir in onion rings and mushrooms. Before serving combine

sour cream with 1/4 cup flour; stir into crockpot. Serve

Stroganoff over hot buttered noodles garnished with

minced parsley.