Beef Crockpot Stroganoff Recipe IV

3 lbs of beef round steak; cut into half-inch thick
2 tsps of salt
3/4 c. flour; divided
1/8 tsp of pepper
2 pcs of onions (medium); sliced thinly
2 canned mushrooms (4 oz each); sliced & strained
1 canned broth of beef (condensed, 10.5 oz)
1/4 c of dry white wine
1.5 c of sour cream
1/2 tsp of dry mustard

Combine the half cup of flour, pepper, mustard and salt in a large bowl. Add in the beef strips and mix to evenly coat. Toss the dredged beef into the crockpot, together with mushrooms and onions. Pour in dry white wine and beef broth.

Mix ’til well-blended. Cover with lid. Set to low. Cook ’til beef is tender (approximately 6-8 hours).

About an hour into completely cooking, combine the remaining flour with sour cream. Mix ’til smooth and well-blended. Pour this into the beef mixture. Stir it well.

May be used as sauce for pasta or topping for steamed rice

>> Crockpot Beef Stroganoff Recipe IV