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Mushroom Round Steak

Source of Recipe


Quick Cooking, Mar/Apr 2002






List of Ingredients



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






Instructions



1. 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.
   
   
2. 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.
   
   
3. 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 boil; cook and stir for 1 to 2 minutes or until thickened. Stir a small amount of the hot liquid into sour cream. Return all to the pan; cook over low heat until heated through. Serve over meat.
   
   Makes 6 servings.