1-2 well marbled round steaks
Salt
Pepper
Flour
Corn oil
1-2 cans Campbells consomme (not beef broth
1 sm. or med. onion, chopped
1 clove garlic, chopped
1 (2 1/2 oz.) jar mushrooms, sliced or whole
1 1/2 tbsp. Worcestershire sauce
1/8-1/4 tsp. pepper
1/3 carton (8 oz. size) sour cream

Trim fat off meat. Cut into 1/2 or 1/4 inch x 2 inch strips. Salt, pepper and flour strips. Put consomme in Dutch oven or heavy, deep skillet with tight fitting lid. Heat consomme to simmer while meat is browning. Brown meat lightly on all sides in 1/4 inch corn oil in a heavy skillet. Drain strips on paper towel, then add meat to consomme and all of the other ingredients (except sour cream).

Cover and let simmer on low heat for about an hour or more until meat is tender. Stir often. Check to see that it is not sticking to bottom. If it gets so thick it starts to stick, add small amount of liquid (water/more consomme) and lower heat. Long, slow cooking makes it better.

When meat is tender and liquid has become thick, add 1/3 carton of sour cream. Stir to blend. Heat, but try not to boil. Taste to see if additional salt is needed. Serve over hot, drained, buttered noodles. This recipe may be halved or doubled. It is very good another day over freshly cooked noodles or rice. Serves 4.