• 1/4 cup all purpose flour
• 1/2 tsp salt
• 1 & 1/2 lb trimmed round steak, cut into 3/4 x 1/2 x 2″ strips.
• 1/4 cup butter
• 1/2 lb fresh mushrooms, sliced
• 2 Tbsp instant minced onion
• 1 (10 & 1/2 oz) can beef broth

Combine 2 Tbsp flour and salt, coat meat with mixture. Melt butter in skillet. Brown meat on all sides; cover. Simmer until fork tender.

Remove meat, add mushrooms and onion; saute. Return meat to skillet. Sprinkle remaining 2 Tbsp flour over meat; stir to blend. Add beef broth gradually. Cook over medium heat, stirring constantly until thickened. Reduce heat; simmer 3 minutes.

• 1 cup sour cream
• 1/4 tsp garlic powder

Heat beef mixture to boiling. Remove from heat. Stir in sour cream and garlic powder. Heat, uncovered, to serving temperature, do not boil.

Serve over hot buttered noodles.

Makes 5 cups