2 lb. round steak (tenderized)
2 c. water
1 can cream of mushroom soup
2 c. sour cream
2 beef bouillon cubes

Cut round steak into strips. Put in heavy skillet with water and bouillon cubes; bring to a boil. Reduce heat and simmer 1 hour.

Drain off water reserving 1/4 cup. Mix together soup, sour cream and reserved liquid. Pour over meat and simmer 10 more minutes. Serve over noodles or rice.