2 lbs. round steak cut into 1/2 x 2 inch strips
1/4 c. flour
1/4 c. chopped onions
1/8 tsp. pepper
1 (4 oz.) can mushrooms, undrained
1 can condensed mushroom soup
1/2 c. water
6 tbsp. butter
1 tsp. salt
1 c. dairy cream

Dredge steak pieces in flour. Brown with onion in butter. Add seasonings, water. Cover and simmer gently until almost tender (1 1/2 to 2 hours). Stir occasionally and add more water if needed. Add soup and mushrooms. Stir to mix. Cook gently, until beef is tender, about 30 minutes. At serving time, heat mixture until piping hot. Turn heat off, and stir in sour cream. Serve over noodles.