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Mushroom Round Steak




Source of Recipe


Quick Cooking Magazine


List of Ingredients




½ cup all-purpose flour
¼ t pepper
2 to 2 ½ lbs boneless beef round steak (1/2 inch thick), cut in serving size pieces
2 T vegetable oil
1 can (10 ½ oz) condensed French Onion Soup, undiluted
1 can (8 oz) mushroom stems and pieces, drained
¾ c water
¼ c ketchup
1 T Worchestershire sauce
2 T cornstarch
¼ c water
1 cup (8 oz) sour cream


Recipe



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 Worchestershire 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 1-2 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