Beef Stroganoff

Course : Crockpot
Serves: 8
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3 pounds beef round steak -- 1/2 inch thick
1/2 cup all-purpose flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
2 medium onions thinly sliced and separated into -- rings
1/2 pound fresh mushrooms -- sliced
10 1/2 ounces condensed beef broth
1/4 cup dry white wine
1 1/2 cups sour cream
1/4 cup all-purpose flour
1 package hot buttered noodles or fluffy rice
3 tablespoons fresh minced parsley

Preparation / Directions:

Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2 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. Cook on low for 6 to 8 hours. Before serving combine sour cream with 1/4 cup flour; stir into crockpot. Serve Stroganoff over hot buttered noodles garnished with minced parsley

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