1 1/2 lb. round, blade or arm steak, 1/2" thick
3 tbsp. vegetable oil
5 tbsp. flour
1 lg. onion, thinly sliced
1 1/2 c. sliced mushrooms, canned or fresh
1 c. beef consomme or bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. dry mustard
1 c. dairy sour cream

Roll steak and put in freezer for about 30 minutes and then shave into very thin slices. Dredge in 3 tablespoons flour and brown in hot oil. Push bush to one side of pan. Add onions and brown, add mushrooms and 1/2 cup of consomme, lemon juice, salt, pepper and mustard. Cover and cook over low heat 1 1/2 hours or until tender. Blend remaining flour and consomme, add to hot mixture and cook over low heat until sauce is smooth and thickened. Fold in sour cream and heat thoroughly. Do not boil. Serve over hot, cooked noodles or rice. Serves 6.