1 to 1 1/2 lb. round steak
1/4 c. flour
Salt and Pepper
3 tbsp. vegetable oil
1 med. onion (chopped)
2 can mushrooms
1 cans cream of mushroom
1 c. sour cream
1 can beef broth
1 tbsp. Worcestershire
Egg noodles

Trim round steak and cut into thin strips about an inch long. Place flour in a paper lunch bag and add some salt and pepper. Toss strips in bag until evenly coated. Heat oil in a large skillet or electric fry pan.

Add steak strips and brown. Add onions, bouillon and Worcestershire. Drain and add mushrooms, mix well. Stir in soup and sour cream and simmer covered for 20 to 30 minutes. Stir occasionally and serve over egg noodles.