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1 1/2 lb. top round steak
3 tbsp. flour
3 tbsp. fat
1 lg. onion
1 (8 oz.) can mushroom
2 tbsp. flour
1 can consomme (1 c. bouillon)
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. dry mustard
1 c. cultured sour cream
1 tsp. kitchen bouquet

Cut meat into 1/2 inch strips. (I use stew meat instead.) Dredge in flour. Brown in fat. Push meat to one side of pan. Add onion, thinly sliced. Cook until soft. Add mushrooms, 1/2 can of consomme, lemon juice, salt, pepper and dry mustard. Cover pan. Simmer 45 to 60 minutes or until meat is tender.

Blend 2 tablespoons flour with remaining consomme, add to hot mixture and cook over low flame until sauce is smooth and thickened, stirring constantly.

Blend in 1 cup sour cream and 1 teaspoon kitchen bouquet. Hot but DO NOT BOIL.

Serve over hot rice or buttered noodles. Serves 6.

(Use a Teflon fry pan to make it in, as it usually has a tendency to stick to the pan otherwise.)

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