2 tbsp. flour
1/2 tbsp. salt
1/4 tsp. pepper
1 lb. round steak, 1/2" thick, 1 1/2" strips
1 cut, peeled garlic clove
1/4 c. butter
1/2 c. minced onion
1/4 c. water
1 c. undiluted cream of chicken soup
1 lb. mushrooms
1 c. sour cream
Minced parsley

Combine flour, salt and pepper. Cut meat and rub in garlic. Pound flour mixture into meat, melt butter in Dutch oven, brown onion in butter, remove brown meat, add water, stir to dissolve particles. Return onion, butter, meat and cover. Simmer 15 minutes. Add soup, mushrooms. Cover, cook until mushrooms are tender. Uncover, cook over low heat until mixture is thick and meat is tender. About 1 1/2 hours. Stir occasionally. Just before serving, stir in sour cream. Serve over rice or noodles.