When I cook this for my Wednesday Night Church Supper crowd, I am on a very tight budget. So, I substitute Ground Chuck for the Round Steak, but check the sales for your favorite cut of beef. You can sub any cut you want.
Salt, Pepper & Flour
¼ cup Shortening or Butter
½ cup Onion
1 can Cream of Mushroom Soup
1 can sliced Mushrooms
½ cup Sour Cream
Cut steak in thin strips, salt pepper and flour. Brown in shortening or butter, add onions. Cook til tender. Add soup and mushrooms. Simmer 1/2 hour. Add sour cream and simmer 15 minutes. Serve over egg noodles.
Vidalia Cornbread is the perfect companion for beef stroganoff!