1 to 1 1/2 lbs. round steak or beef stewing meat
2 tbsp. flour
1 tsp. salt
2 tbsp. oil
3 large onions
1 c. fresh mushrooms
3/4 c. hot water
1 tbsp. vinegar
2 tsp. instant beef bouillon granules
1/4 tsp. pepper
1 small head cabbage

Trim excess fat from meat and cut into 3/4 inch cubes. Combine flour, salt and pepper. Coat meat with flour mixture and brown all sides in skillet of hot oil. Drain and transfer to slow cooker. Put onions and mushrooms in same skillet. Combine water, vinegar and bouillon. Stir into skillet mixture, scraping brown bits from skillet. Pour all into cooker. Cover and cook on low heat for 8 hours. Serve over cooked cabbage. May also be served over rice, mashed potatoes or hot biscuits.