Mushroom Round Steak

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 to 2-1/2 pounds boneless beef round steak (1/2 inch thick), cut into serving-size pieces
• 2 tablespoons vegetable oil
• 1 can (10-1/2 ounces) condensed French onion soup, undiluted
• 1 can (8 ounces) mushroom stems and pieces, drained
• 3/4 cup water
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 cup sour cream

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown the beef in batches in oil. Transfer meat to a 3-qt. slow cooker with a slotted spoon.
2. In a bowl, combine the soup, mushrooms, water, ketchup and Worcestershire sauce. Pour over meat. Cover and cook on low for 8 hours or until meat is tender.
3. Remove beef with a slotted spoon; keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir a small amount of hot liquid into sour cream. Return all to the pan; cook on low until heated through. Serve over meat.

allpurpose, salt, pepper, boneless beef, vegetable oil, onion soup, mushroom stems, water, ketchup, worcestershire sauce, cornstarch, cold water, sour cream

Taken from www.tasteofhome.com/recipes/mushroom-round-steak/ (may not work)