1 lb. round steak, cut in cubes
1 tsp. salt
4 c. cold water
1 oz. dried mushrooms
2 tsp. soy sauce
1/2 c. onion, minced
4 tbsp. butter
1 lb. fresh mushrooms, chopped
Salt and pepper to taste
1/8 tsp. oregano
3 tbsp. flour
1 c. half-n-half or heavy cream
Parsley, minced
Paprika for garnish

Sprinkle meat with salt, add cold water and let stand 1/2 hour before bringing to slow boil. Lower heat and simmer gently until meat is tender. Remove meat and reserve for another use. Do not strain broth.

Soften dried mushrooms in warm water to cover. When re-hydrated, drain and mince. Add soaking water and soy sauce to meat broth.

Sauté onion in butter until soft; add fresh chopped mushrooms and softened mushrooms, salt, pepper and oregano. Sauté 5 minutes, then sprinkle with flour and cook 3 minutes. Gradually stir broth into mushrooms and onions. Cook and stir till slightly thickened, add cream and reheat to desired thickness (but do not boil). Serve sprinkled with parsley and paprika.