1 1/2 lbs. round steak or venison
1/4 c. flour
Pepper
1/4 c. canola oil
1/2 c. chopped onions
1 sm. clove garlic, minced
1 can beef broth
1 c. sour cream
1 (4 oz.) can sliced mushrooms

Cut steak into thin strips. Dust with flour and dash of pepper. Brown in oil, then add onion, garlic and brown lightly. Stir in one can of broth undiluted. Cover. Cook about 1 hour until meat is tender, liquid reduced. Gradually stir in 1 cup sour cream and drained mushrooms. Cook over low heat about 5 minutes. Serve over noodles.