boneless round steak
1 (10 3/4 ounce) cans
cream of mushroom soup
1 (1 1/4 ounce) envelopes
onion soup mix
( I use wide egg noodles)
- Slice round steak into thin strips and stir-fry in oil until no longer pink.
- Stir in soup, water and onion soup mix. Reduce heat, cover and simmer for 20 minutes.
- Stir in sour cream, heat through (do not boil). Serve over noodles.