Beef Stroganoff

• 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 medium onions
• 2 (4 oz.) cans mushrooms or 1/2 lb. mushrooms, sliced
• 1 (10 1/2 oz.) can condensed beef broth
• 1 1/2 c. sour cream
• 1/4 c. flour
• 3 Tbsp. fresh minced parsley
• hot buttered noodles or fluffy rice

1. Trim all excess fat from steak and cut into 3-inch strips, about 1/2-inch wide.
2. Combine 1/2 cup flour, the salt, pepper and dry mustard.
3. Toss with steak strips to coat thoroughly.
4. Place coated steak in crock-pot.
5. Stir in onion rings and mushrooms. Add beef broth.
6. Stir well.
7. Cover and cook on low setting for 8 to 10 hours.
8. Before serving, combine sour cream with 1/4 cup flour.
9. Stir into crock-pot.
10. Serve stroganoff over noodles. Garnish with parsley.
11. Serves 8.

beef round steak, flour, salt, pepper, dry mustard, onions, mushrooms, condensed beef broth, sour cream, flour, parsley, hot buttered noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=218892 (may not work)