2 lbs. round steak, cut in 1/3 inch strips
1/4 c. flour
1/2 c. chopped onion
6 tbsp. butter
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 c. water
1 can cream of mushroom soup
1 (4 oz.) can mushrooms, undrained
1 c. dairy sour cream

Dredge steak in flour. Brown with onions in butter. Add seasonings and water. Cover and simmer gently until almost tender, 45 minutes to 1 hour. Stir occasionally. Add soup and mushrooms; stir to mix. Cook gently until beef is tender, about 30 minutes. Heat mixture piping hot. Turn off heat and stir in sour cream. Serve over poppy seed noodles.

POPPY SEED NOODLES:

1 (12 oz.) pkg. egg noodles
1/4 c. butter
1 tbsp. poppy seed
1/3 c. slivered almonds

Cook noodles as directed on package. Drain. Brown butter in skillet; add poppy seed and almonds, mixing well. Add noodles and toss lightly to mix.