1 lb. sirloin steak
2 tsp. flour
3/4 tsp. salt
1/8 tsp. pepper
2 tsp. salad oil
1/2 c. chopped onion
1/2 lb. mushrooms, sliced
2 tsp. Worcestershire sauce
1 (10 1/2 oz.) can condensed cream of celery, chicken or mushroom soup
1 c. sour cream
1/2 tsp. salt
2 tbsp. chopped pimento
1 1/3 c. minute rice
1 cube beef bouillon

Cut steak in thin strips, coat with flour, salt and pepper. Brown quickly in oil. Add onions and mushrooms, saute over low heat until lightly browned. Add Worcestershire sauce, soup and sour cream; bring to a boil. Add salt, pimento and rice to bouillon cube. Make well in center of meat mixture; pour in rice. Cover and bring to a boil. Lower heat and simmer for about 5 minutes.