Mushroom Round Steak

SUBMITTED BY: Linda Krivanek

"'I think our family would starve it I didn't have a slow cooker-I use it twice a week,' laughs Linda Krivanek of Oak Creek, Wisconsin. 'This tender beef entree is perfect with mashed potatoes.'"

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PREP TIME	25 Min
COOK TIME	8 Hrs
READY IN	8 Hrs 25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless beef round steak, cut into serving-size pieces
2 tablespoons vegetable oil
1 (10.5 ounce) can condensed French onion soup, undiluted
1 (8 ounce) can mushroom stems and pieces, drained
3/4 cup water
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water
1 cup sour cream

DIRECTIONS

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown the beef in batches in oil. Transfer meat to a slow cooker with a slotted spoon. In a bowl, combine the soup, mushrooms, water, ketchup and Worcestershire sauce. Pour over meat. Cover and cook on low for 8 hours or until meat is tender.
Remove beef with a slotted spoon; keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking liquid. bring to a boil; cook and store for 1-2 minutes or until thickened. Stir a small amount of hot liquid into sour cream. Return all to the pan; cook on low until heated through. Serve over meat.