1/2 c Flour 1 t Salt 1/8 t Pepper 4 lb Beef or sirloin tips 1/2 c Chopped green onions 2 c Sliced mushrooms (4 oz)* OR 1/2 lb Mushrooms, sliced 1 cn Condensed beef broth** 1 t Worcestershire sauce 2 t Tomato paste or ketchup 1/4 c Dry red wine or water 3 T Flour 1 ea Buttered noodles *sliced mushrooms, drained; **(10-1/2) oz can Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles. 8 to 10 servings (about 3 quarts) Dee Penrod, FGGT98B