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

Remove bones and fat from steak. Cut into thin 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 45 minutes until meat is tender. Add mushrooms and peas. Cover and cook 5 to 7 minutes. Stir in sour cream. Heat, but DO NOT BOIL. Serve over hot, fluffy rice. Serves 4 to 6.