3 pounds beef round steak 1/2 inch thick
½ cup flour
2 teaspoons salt
1/8 teaspoon pepper
½ teaspoon dry mustard
2 medium onions thinly sliced and separated into rings
2 cans (4oz each) sliced mushrooms drained or 1/2 lb mushrooms
1 can (10-1/2 oz) condensed beef broth
¼ cup dry white wine
1½ cups sour cream
¼ cup flour, hot buttered noodles or fluffy rice
3 tablespoons fresh minced parsley

Trim all excess fat from steak and cut meat into 3 inch strips about ½ inches wide. Combine ½ 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.

Before serving combine sour cream with 1/4 cup flour; stir into crockpot. Serve stroganoff over hot buttered noodles garnished with minced parsley.