1 1/2 lbs. round steak or any beef available
1/4 c. flour
Dash of pepper
Cooking oil
1 (4 oz.) can mushrooms, drained
1/2 c. chopped onion
1 sm. clove garlic, minced, or 1/4 tsp. garlic powder
1 can (10 1/2 oz.) beef broth or 1 beef bouillon cube dissolved in 1 1/2 c. water
1 c. sour cream
3 c. cooked noodles

Cut meat into thin strips; dust with flour and pepper. In large skillet brown meat in oil. Add mushrooms, onion and garlic; brown lightly. Stir in beef broth. Cover, cook about 1 hour or until meat is tender (on low heat), stirring now and then. Gradually blend in sour cream; cook over low heat for 5 minutes. Serve over noodles. Four generous servings.