Servings: 4 servings
Prep Time: 5 min
Cook Time: 40 min
1 1/2 lb cubed round steak, cut into thin strips
Paula Deen’s House Seasoning to taste
all purpose flour
2 tablespoon olive oil
2 tablespoon butter
1 medium onion, sliced
8 ounce fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
salt and pepper to taste
1 cup sour cream
cooked egg noodles
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
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