Beef Stroganoff

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 slow cooker. 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 slow cooker. Taste and season accordingly. Cover and cook on low for about another hour. Serve over your favorite noodle.