3 Beef Round Steak
1/2 Dry Mustard
1 Fresh Mushrooms
1/4 Condensed Beef Broth
1 1/2 Dry White Wine
Trim all excess fat from steak and cut meat into 3 strips about 1/2 wide.
Combine 1/2 cup flour, salt, pepper and dry mustard; toss with the steak strips to coat thoroughly.
Place coated strips in crock pot; stir in onion rings and mushrooms.
Add beef broth and the wine or water; stir well.
Cover and cook on low setting for 8-10 hours.
Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve over hot buttered noodles or fluffy rice. 8 servings (approx 3 quarts.