By Paula DeenJUMP TO RECIPE
- 1 1/2 lbs cubed cut into thin strips round steak
- to taste Paula Deen's House Seasoning
- all purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium sliced onion
- 8 oz sliced fresh mushrooms
- 1 (10 3/4 oz) can beef broth
- 1 (10 oz) can cream of mushroom soup
- 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. Sauté 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 cream of 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.