2 T. vegetable oil
1 pound round steak, thinly sliced
2 cups fresh sliced mushrooms
1 medium onion
1 can cream of chicken soup
½ c. sour cream
¼ cup water
Flour, salt & pepper to dip steak in
1. Thinly slice steak & coat with flour/salt/pepper. In a medium skillet, med-high heat, heat HALF of oil. Add beef and cook until browned. Set aside.
2. Reduce heat to medium. Add remaining oil and add onions & mushrooms and cook until tender.
3. Add soup, sour cream and water. Heat to boil and add meat. Cool, place in freezable container.
Thaw, heat & enjoy! Serve over 4 cups hot cooked medium egg noodles. (3 cups uncooked)