1 lb. beef kabobs, cubed (sm.)
1 pkg. Lipton onion soup mix
1 (8 oz.) sour cream
1 (10 oz.) pkg. fresh mushrooms, sliced
2 med. onions, sliced
1 can cream of mushroom soup
1 can of water

Saute mushrooms and onions in a little vegetable oil until thoroughly cooked. Set aside. Brown beef and drain off excess fat. Add soup, both can and dry mix, to beef with water. Cook until it is bubbling. Simmer beef and soup for 1-1 1/2 hours until meat is tender.

Add sour cream, mushrooms and onion and cook to desired temperature. Serve over rice or egg noodles.

Serves 4.