Full Page 4 x 6 5 x 7

1 lb. round steak 1/4 to 1/2 inch thick)
1 3-oz. can broiled sliced mushrooms (2/3 c.)
1 envelope onion soup mix
2/3 c. water
1 c. dairy sour cream (mushroom soup may be used as a substitute)
2 T. enriched flour

Buttered fine noodles or rice

Trim fat from meat; reserve fat. Cut meat diagonally across grain in strips, 1/4 inch wide. (Strips should be very thin.) Heat fat in skillet or chafing dish; when you have about 3 T. melted fat, remove trimmings then brown meat quickly. Add water and mushrooms (including liquid); stir in soup mix; heat just to boiling.
Blend sour cream and flour; add. Cook and stir till mixture thickens - sauce will be thin. (If using chafing dish, keep warm over hot water.)
Serve over hot noodles or rice. Note: If fat coating is thin, add butter or margarine to make 3 T.

Makes 5 or 6 servings.
Keywords: beef   Category: Beef    Cookbooks: Carl and Hugh
Recipe by Bette Singler     Added: February 11, 2007 by deebeeeff     Last Updated: October 25, 2014
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