Beef Stroganoff


1 ¾ lbs. round steak 
6 tbsp. flour
2/3 cup water 
4 tbsp. butter (1/2 stick) 
salt & pepper to taste 
10 ¾ oz. can condensed cream of mushroom soup 
10 ¾ oz. can condensed onion soup
1 cup sour cream 
½ lb. broad noodles 


Mix flour and water and set aside. Season steak with salt and pepper, melt the butter in a heavy skillet, brown the steak well on both sides in the butter, remove the steak from the pan, allow to cool slightly, then cut into ½ inch x two inch strips and set aside.

Add mushroom and onion soups and one soup can of water to the butter and meat juices in the skillet. Simmer the mixture while adding the flour mixture, stirring constantly until thickened. Add steak, allow to simmer for 45 minutes, then add the sour cream and cook until the Stroganoff is bubbling.

Serve over cooked noodles. A slice of Apple Pie from the bakery completes a great autumn meal.