1/2 lb. fresh mushrooms, sliced
1 lg. onion, chopped
1/4 c. butter
2 lbs. round steak (1/4 to 1/2 inch thick)
1 tsp. salt
1 (10 1/2 oz.) can bouillon or consomme diluted to make 2 c.
1 c. commercial sour cream

Saute mushrooms and onion in 2 tablespoons butter and remove form pan. Remove fat and bone from steak. Cut into strips 2 1/2 inches long and 3/4 inch wide.

Melt additional 2 tablespoons butter in pan. Toss strips of meat in flour, coating thoroughly. Brown meat in butter. Add salt and bouillon-water mixture. Simmer, stirring occasionally until meat is tender, about 1 1/4 hours. Add mushrooms, onions, and sour cream. Heat. Serve over noodles or rice. Serves 6.