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

Dredge meat strips in flour mixture. Quickly brown in hot oil in large skillet. Add onions, broth, thyme and liquid from mushrooms. Cover and simmer 45 minute or until meat is tender. Add mushrooms and peas and cook 5 to 7 minutes. Stir in sour cream. Serve over cooked rice. Garnish with pimento strips. Serves 6.