Prep 15 mins
Cook 10 hrs
- 3 lbs beef round steak, 1/2
- 1⁄2 cup flour
- 2 teaspoons salt
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon dry mustard
- 2 medium onions, thinly sliced and separated into rings
- 2 (4 ounce) cans mushrooms, sliced, drained or 1⁄2 lb fresh mushrooms, sliced
- 1 (10 1/2 ounce) can condensed beef broth
- 1⁄4 cup dry white wine or 1⁄4 cup water
- 1 1⁄2 cups sour cream
- 1⁄4 cup flour
- 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).
This was a good recipe... although be warned, I cooked it for about 8 1/2 - 9 hours, and the beef basically disintegrated into little itty bitty shreds (cooked TOO long). I used double the mushrooms because DH and I both LOVE them, and only quartered them instead of slicing... put in more pepper than called for, some minced garlic along with some garlic powder, and a good splash of soy sauce in with the beef broth... served over egg noodles and was very tasty... I will reduce the cooking time next time, but all in all this is def. a keeper recipe! Thanks :)
It's a keeper! I, like Sweet Madeline, was looking for a recipe that did not contain "cream of something" soups. I did take advice from others that said the spices could be kicked up a notch. Here is what I did: 1 tsp sea salt, 1/2 tsp pepper, 1 tsp dry mustard, 1 Tbsp Worcestershire sauce, 1/2 lb fresh mushrooms, and 2 minced garlic cloves. AWESOME! I think next time I will drop the sour cream back to 1 cup. Also, instead of adding another 1/4 cup of flour at the end, I stirred 1 Tbsp corn starch into the sour cream and added that to the dish. I was a little hesitant on the white wine versus red but it was perfect. We served this over brown rice with a green salad on the side. Thanks so much for posting! My DH loved it!
This turned out great!! 1 - we used beef stew meat so we didn't have to cube it and it was perfect. 2 - This recipe 1/2'ed wonderfully! 3 - If you're in a hurry you can cook on high 4-5 hrs and it still turns out great :) We'll be cooking this at least once every 2 weeks night, thanks for posting it!!