3 lbs. beef round steak
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced
1/2 lb. mushrooms, sliced
1 (10 1/2 oz.) can beef broth
1/4 c. dry white wine
1 1/2 c. sour cream
1/4 c. flour
Hot buttered noodles or fluffy rice
3 tbsp. minced parsley

Trim 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. Coat steak strips with this mixture. Place coated strips in crock pot. Stir in onions and mushrooms. Add broth and wine; stir well. Cover and cook on low setting for 8-10 hours.

Before serving, combine sour cream with 1/4 cup flour and stir into crock pot. Serve over noodles or rice and garnish with parsley.