1 lb. top round, cut 1/4 inch thick & pounded thin
1/3 c. unsifted flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. butter or meat drippings
1 carrot, minced
2 med. mushrooms, minced
1 lg. stalk celery, minced
1 sm. yellow onion, minced
1 tbsp. minced parsley
1 c. beef stock
1 c. sour cream

Cut steak into 4 inch square pieces. Mix flour, salt, pepper and rub into both sides of steak pieces, reserving 1 tablespoon of seasoned flour. Brown steak on both sides in butter in heavy skillet over moderately high heat, push to side of skillet, add all minced vegetables and parsley and stir-fry 5 to 8 minutes. Blend in reserved flour. Turn heat to low, add broth, cover and simmer 40 to 45 minutes until steak is tender. Smooth in sour cream and heat (do not boil) about 1 minute. Serve with boiled potatoes or buttered noodles. 2 to 4 servings.