Mushroom Round Steak

• 1/2 c. all purpose flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 to 2 1/2 lb. boneless beef round steak (1/2-inch thick), cut into serving size pieces
• 2 Tbsp. vegetable oil
• 1 can (10 1/2 oz.) condensed French onion soup, undiluted
• 1 can (8 oz.) mushroom stems and pieces, drained
• 3/4 c. water
• 1/4 c. catsup
• 1 Tbsp. Worcestershire or Kitchen Bouquet
• 2 Tbsp. cornstarch
• 1/4 c. cold water
• 1 c. (8 oz.) sour cream

1. In a large plastic bag, combine the flour, salt and pepper.
2. Add beef, a few pieces at a time, and shake to coat.
3. In a large skillet, brown the beef in batches in oil.
4. Transfer meat to a slow cooker with a slotted spoon.
5. In a bowl, combine the soup, mushrooms, water, catsup and Worcestershire sauce.
6. Pour over meat. Cover and cook on low for 8 hours or until meat is tender.
7. Remove beef with a slotted spoon; keep warm.
8. Transfer cooking liquid to a saucepan.
9. Combine cornstarch and cold water until smooth; gradually stir into cooking liquid.
10. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
11. Stir a small amount of hot liquid into sour cream.
12. Return all to the pan; cook on low until heated through.
13. Serve over meat.
14. Yield: 6 servings.

flour, salt, pepper, boneless beef round steak, vegetable oil, onion soup, mushroom stems, water, catsup, worcestershire, cornstarch, cold water, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21930 (may not work)