1 pound round steak, 1/4 to 1/2-inch thick
2/3 cup water
1 (4 ounce) can sliced mushrooms
1 envelope onion soup mix
1 cup sour cream
1 tablespoon flour
Buttered egg noodles

Trim fat from meat. Cut into small pieces. Heat fat in skillet. When there is about 3 tablespoons of melted fat in skillet, remove trimmings. (If fat coating is thin, add butter to make 3 tablespoons.) Quickly brown meat in fat. Add water and mushrooms (including liquid); stir in soup mix and heat to boiling. Blend sour cream and flour; add to skillet. Cook and stir until mixture thickens. Serve over hot buttered egg noodles.

Makes 6 servings.