Mushroom Round Steak Recipe

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 to 2-1/2 pounds boneless beef round steak (1/2 inch thick), cut into serving-size pieces
• 2 tablespoons vegetable oil
• 1 can (10-1/2 ounces) condensed French onion soup, undiluted
• 1 can (8 ounces) 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 (8 ounces) 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 3-qt. 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 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.

Mushroom Round Steak published in Quick Cooking March/April 2002, p45