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3 Pounds beef round steak, 1/2" thick
1/2 Cup flour
2 Teaspoons salt
1/8 Teaspoon freshly-ground black pepper
1/2 Teaspoon dry mustard
2 Medium onions, thinly sliced, and separated into rings
2 Cans sliced mushrooms - (4 oz ea), drained
(or 1/2 lb fresh mushrooms, sliced)
1 Can condensed beef broth - (10 1/2 oz)
1/4 Cup dry white wine, (optional)
1-1/2 Cups sour cream
1/4 Cup flour
Hot, cooked rice or noodles, for serving

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. Add beef broth and wine; stir well. Cover and cook on LOW setting for 8 to 10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS from 1995-1999