1 lb. tenderized stew meat
2 cans cream of mushroom soup
1 can cream of chicken soup
1/2-3/4 can water
16 oz. sour cream

Roll stew meat in flour and cook in skillet with grease until brown; drain. In bowl, combine soups and water; add to meat in skillet. Bring to a boil, reduce heat, cover and simmer for 15-30 minutes. Fold in sour cream just before serving. Serve over boiled potatoes.