1 lb. lean beef round steak
1/4 c. flour seasoned with salt, pepper and garlic powder
2 tbsp. vegetable oil
3/4 c. chopped onions
1 c. beef broth
1/2 tsp. thyme
1 (4 oz.) can sliced mushrooms
1 (10 oz.) pkg. frozen peas
1/2 c. sour cream
3-4 c. cooked rice

Cut meat in thin, narrow strips. Dredge in flour. Using a large skillet, quickly brown meat on all sides in hot oil. Add onions, broth, thyme and liquid from mushrooms.

Cover and simmer about 45 minutes. Add mushrooms and peas. Cover and cook 5-7 minutes. Stir in sour cream. Heat but do not boil. Serve over hot rice.