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Beef Stroganoff

3 lb sirloin steak, about 1/2 inch thick, slightly frozen
2 onions sliced into rings
1/2 lb fresh mushrooms sliced,
3/4 c flour
12 oz sour cream
2 c beef stock
1/4 c red wine
salt
pepper
dried mustard
3 dashes Worcestershire sauce
1 can cream of mushroom soup

Put 1/2 cup flour, salt, pepper and mustard in a 1 gallon zip lock
bag. Remove the meat from the freezer. Remove excess fat and slice
meat into 1/2 inch strips. Put the strips of sirloin in the Ziploc
bag with the flour and spices. Shake the bag until the strips of
sirloin are coated. Put the sirloin in the bottom of the crockpot.
Layer the onions on top of the meat and the mushrooms on top of
the onions. Pour in stock, Worcestershire and wine. The liquid
will not cover the meat and vegetables. Cover and set on low for
8 hours. About 4 hours through the cook time, add the mushroom
soup. After 7 hours of cooking time add remaining flour to the
sour cream, mix well and incorporate into the ingredients in the
crockpot. Taste and season accordingly. Cover and cook on low
for about another hour. Serve over your favorite noodle.

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