|Beef round steak||3 Pound (1/2 Inch Thick)|
|Flour||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Onions||2 Medium, thinly sliced and separated into rings|
|Canned sliced mushrooms/1/2 pound sliced mushroom||8 Ounce, drained (2 Cans Of 4 Ounce Each)|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Buttered noodles/Fluffy rice||1 Cup (16 tbs) (Serve Hot)|
|Fresh minced parsley||3 Tablespoon|
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.
Serve over pasta.