1 lb. top round steak, cut thin
1 1/2 tsp. salt
1/4 tsp. pepper
1 garlic clove
1/4 c. butter
1/2 c. minced onions
1/4 c. water
1 can undiluted condensed chicken soup
1 lb. sliced fresh mushrooms
1 c. sour cream
Parsley flakes, chives or dill

Mix flour, salt and pepper. Trim the fat from the meat, and rub each side with garlic. Pound the flour mixture into both sides of the meat. Cut the meat into 1 1/2 x 2 inch strips. Brown the strips in hot butter. Turn often. Add the onions and saute until golden. Add water and stir to dissolve the golden bits on the bottom of the skillet. Next add the mushrooms and soup and cook over low heat, stirring occasionally, until the mixture is thick and the meat is fork-tender (about 20 minutes).

Prior to serving, stir in the sour cream and heat again. Do not boil. Sprinkle with parsley or chives. Excellent with noodles or mashed potatoes. Serves 4.