1 pound round steak
4 to 6 mushrooms, diced
1/2 cup flour
1 small onion, diced
salt and pepper to taste
1 1/2 cups beef broth
3 tablespoons butter
1 cup sour cream
1 carrot, peeled and diced
1/2 cup steak sauce
1 stalk celery, diced
Combine the flour, salt and pepper. Dredge the steak in the flour mixture and
rub well. Save the rest of the flour for later.
In a heavy pan, brown the steak on both sides in butter.
Remove from the pan.
Add minced vegetables and sauté 5 minutes. Add any remaining
flour from the dredging to the pan. Add the beef broth and turn heat to low.
Simmer for 45 minutes or until the meat is tender. Remove
from heat and stir in the sour cream and Steak Sense. Warm the mixture, but do
not boil. Serve over hot noodles or with parsley potatoes.
Makes 4 servings.