1 lb. beef round steak
1/2 c. flour (seasoned with salt, pepper & garlic powder
2 tbsp. oil
3/4 c. chopped onions
1 c. beef broth
1 (4 oz.) can sliced mushrooms with liquid
1 (10 oz.) pkg. frozen peas (opt.)
1/2 c. sour cream

Cut meat into thin strips. Dredge in flour. Using a large skillet, quickly brown meat on all sides in hot oil. Add onions, broth, and liquid from mushrooms. Cover, simmer about 45 minutes or until meat is tender. Add mushrooms and peas and cook 5 to 7 minutes longer. Stir in sour cream. Heat, do not boil. Serve over rice or noodles. Serves 6.