3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 cans (4 oz.) sliced mushrooms, drained
1 can (10 1/2 oz.) condensed beef broth
1 1/2 c. sour cream
1/4 c. flour
Hot buttered noodles
3 tbsp. minced parsley

Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, 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 cover 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 hot, buttered noodles. Garnish with minced parsley.