Ingredients

Directions

1 1/2 pounds cubed round steak, cut into thin strips

1/2 cup all-purpose flour

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, sliced

8 oz. fresh mushrooms, sliced

1 (10 3/4-ounce) can beef broth

1 (10 3/4-ounce) can cream of mushroom soup

Salt and black pepper

1 cup sour cream

1 package of Wild Mushroom, Mor-cini Linguini

Coating Mixture:

1 cup flour

1 T salt and 1 T black pepper

1/2 T garlic powder

1. Season the steak strips with coating mixture, then in a large skillet, quickly   brown them on both sides in the olive oil       & butter. Remove the steak from the pan.

2.  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.

3. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup & beef broth. Cook over low heat for about 30 minutes, covered.

4.  Cook the pasta according to package directions.

5.  To the steak, adjust seasoning to taste, adding salt and pepper.  Stir in the sour cream the last few minutes, right before    you serve over the pasta.