2 (4 oz. ea.) cans sliced mushrooms, drained
1 onion, sliced
1/2 c. (1 stick) butter, divided
2 lb. round steak, cut into bite-sized pieces
all-purpose flour
1 can beef broth + water to make 2 c.
1 tsp. salt
1 c. dairy sour cream

Sauté mushrooms and onions in 2 tablespoons butter until golden. Remove from pan and set aside.

Cut steak into bite-sized pieces and coat with flour. Brown on all sides in remaining butter. Add beef broth; dilute with water to make 2 cups. Add salt. Simmer for 1 hour, stirring occasionally. Stir in mushrooms and onions, then sour cream, heating thoroughly. Serve over cooked rice or noodles.

Submitted by: Shelley Mahoney