3 lb. beef round steak (1/2-inch thick)
1/2 cup all-purpose flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 onions, thinly sliced and separated into rings
2 (4 oz. ea.) cans sliced mushrooms, drained (or 1/2 lb. mushrooms, sliced)
1 (10 1/2 oz.) can condensed beef broth
1/4 cup dry white wine (optional)
1 1/2 cups dairy sour cream
1/4 cup all-purpose flour

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.