Ingredients
1/2 cup all-purpose flour1 teaspoon salt1/4 teaspoon pepper2 to 2-1/2 pounds boneless beef round steak (1/2 inch thick), cut into serving-size pieces2 tablespoons vegetable oil1 can (10-1/2 ounces) condensed French onion soup, undiluted1 can (8 ounces) mushroom stems and pieces, drained3/4 cup water1/4 cup ketchup1 tablespoon Worcestershire sauce2 tablespoons cornstarch1/4 cup cold water1 cup sour cream
Preparation
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.
