Cut in strips 2 x 1/2 inch-2 pounds round or sirloin steak, 1/2 inch thick. Coat with flour, salt, pepper. Brown meat in 1/4 cup oil.

IN BLENDER:

2 cans beef broth
1 can water
1 med. onion, quartered
4 or 5 sprigs parsley
2 ribs celery
2 or 4 dill pickles in chunks
1/4 tsp. garlic

Blend until chopped fine. Add to beef and cover. Cook gently until meat is tender.

SAUTE: 1/2 to 1 pound mushrooms in 2 tablespoons butter. Add to meat with 1 cup sour cream. Heat through, but do not boil. Serve over hot buttered noodles or rice.