Beef Stroganoff (Crock pot)

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3 lb. beef round steak, 1/2 inch thick

1/2 c. flour

2 tsp. salt

1/8 tsp. pepper

1/2 tsp. dry mustard

2 med. onions, thinly sliced and separated into rings

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

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

1/4 c. dry white wine (optional)

1 1/2 c. sour cream

1/4 c. flour

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, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth and wine; stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles.

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