1/4 c. butter
1 1/2 lbs. top round steak, sliced into 1/8 inch thick slices
1 tbsp. flour
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
2 (4 oz.) cans whole mushrooms
1 sm. onion, minced
1/2 c. sour cream
Chopped parsley (optional)

In a bowl combine flour, mustard, salt, pepper and mushrooms with liquid. In 12 inch skillet in 1/4 cup hot butter cook onions until tender. Add sliced steak, cook over high heat, stirring constantly, until lightly browned, about 3 minutes. Stir in mushroom mixture. Over medium heat cook until thickened, about 5 minutes. Stir in sour cream. Heat, but do not boil. Stir in parsley (chopped) if desired. 6 servings. Serve over noodles or rice.