|3 pounds||Beef round steak; 1/2 inch thick|
|½ teaspoon||Dry mustard|
|2 mediums||Onions; thinly sliced & separated in rings|
|2 cans||(4 oz. each) sliced mushrooms or; drained|
|½ pounds||Mushrooms; sliced|
|1 can||(10 1/2 oz.) condensed beef broth|
|¼ cup||Dry white wine; (optional)|
|1½ cup||Sour cream|
Trim all excess fat from steak and cut meat into 3 inch strips about ½ inch wide. Combine ½ 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 ¼ cup flour; stir into crock pot. Serve stroganoff over rice or noodles.
Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland <kirkland@...> on Dec 21, 1997
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