Mushroom Round Steak - cooking recipe

Ingredients

1/2 c. all purpose flour
1 tsp. salt
1/4 tsp. pepper
2 to 2 1/2 lb. boneless beef round steak (1/2-inch thick), cut into serving size pieces
2 Tbsp. vegetable oil
1 can (10 1/2 oz.) condensed French onion soup, undiluted
1 can (8 oz.) mushroom stems and pieces, drained
3/4 c. water
1/4 c. catsup
1 Tbsp. Worcestershire or Kitchen Bouquet
2 Tbsp. cornstarch
1/4 c. cold water
1 c. (8 oz.) sour cream

Preparation

In a large 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, catsup 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 stir for 1 to 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.
Yield: 6 servings.