2 lb. sirloin steak
3 tbsp. butter
1 (4 oz.) can sliced mushrooms with liquid
3 tbsp. seasoned flour
1 env. onion soup mix
2 1/2 c. water
1/2 c. sour cream

Cut steak into 1/2 inch wide by 3 inch long strips, which are rolled in seasoned flour. (To 1 cup flour, add 1/2 teaspoon Lawry's seasoned salt, 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper.)

Brown beef strips in butter. Remove from skillet. Drain mushrooms, reserving liquid, and saute in drippings. Remove from skillet and stir flour and soup mix into the drippings. Gradually add water and mushroom liquid, blending well and stirring until thickened.

Return meat and mushrooms to skillet, cover and simmer, stirring from time to time, for about 20 minutes (while the noodles are cooking) or until the meat is tender. Blend in sour cream. Do not let the gravy boil once sour cream is added, or it will separate. Serve hot over egg noodles or boiled potatoes. Serves 6.