2 lbs. round steak, cut into strips
1/4 c. flour
1/2 c. chopped onions
6 tbsp. shortening
1 tsp. salt
1/2 c. water
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, UNDRAINED
1 c. sour cream

Dredge steak with flour. Brown with onions in shortening. Add seasoning with water. Cover and simmer gently until almost tender, 45 minutes to 1 hour. Stir occasionally. Add soup and mushrooms, cook gently until beef is tender, about 30 minutes. You can do this much ahead and place in refrigerator.

At serving time, heat mixture until piping hot but not boiling, remove from heat and stir in sour cream. Serve over poppy seed noodles.

POPPY SEED NOODLES:

1 (12 oz.0 pkg. egg noodles
1/4 c. butter
1 tbsp. poppy seed
1/2 c. slivered almonds

Cook noodles and drain. Brown butter in skillet, add poppy seed and almonds, mix well. Add noodles and toss. 8 servings.