1 1/2 lb. Ribeye or Round steak, cut into 1/2x4 inch strips
1 sm. jar mushrooms, sliced
1 can cream of mushroom soup
1/2 c. water
1 c. chopped onions
1/2 stick butter
1 sm. carton sour cream
Salt & pepper to taste

Dredge steak with flour and pound well. Cut strips and brown in butter. Remove steak to dish and saute onions in butter. Replace meat and add cream of mushroom soup and water. Simmer 20-30 minutes. Add sour cream just before serving. A tablespoon of cooking sherry may be added during simmering for flavor. Serve over rice or noodles. Serves 6. Serve with young English peas. This dish is an elegant quick and easy company favorite.