4 oz. mushrooms
1 lg. onion (sliced)
3 tbsp. oil
1 1/2 lb. beef round steak (partially frozen)
1 c. water
1 tbsp. beef bouillon granules
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. flour
1/4 c. water
1 c. sour cream

Saute mushrooms and onion in oil and remove from skillet. Slice meat in thin strips and brown about 1/3 at a time over a high heat. Reduce heat to simmer. Return vegetables and meat to skillet. Add water and seasonings. Cover and simmer 14 minutes or until meat is tender.

Combine flour and water and stir into meat to thicken sauce. Just before serving, stir in sour cream. Serve over hot noodles or rice.