1 tbsp. butter
1 to 1 1/2 lbs. round or sirloin steak, cut into thin slices
1/4 c. chopped onion
1 beef bouillon cube
1/2 c. water
1 (10 1/2 oz.) can cream of mushroom soup
1 (4 oz.) can mushrooms, stems & pieces, drain
1/2 tsp. salt
1/8 tsp. pepper
1 c. (8 oz.) sour cream

Preheat 10 inch skillet, uncovered over medium heat for 2 or 3 minutes. Melt butter and add steak slices and onion. Brown 5 minutes. Add bouillon cube, water, cover and reduce heat to low and simmer 25 minutes.

Add soup, mushrooms, salt, pepper, stirring to blend. Cover and heat 10 minutes. Add sour cream, stirring to blend. Heat thoroughly, but do not boil. Serve over hot cooked egg noodles. Makes 4 to 6 servings.