|Sirloin steak/Round steak||2 Pound, cut into thin strips|
|Fresh mushrooms||8 Ounce, sliced (2 Cups)|
|Onions||2 Medium, sliced|
|Cooking oil||2 Tablespoon|
|Beef bouillon/2 cubes||2 Teaspoon|
|Hot water||1 Cup (16 tbs)|
|Tomato paste/Catsup||2 Tablespoon|
|Dry mustard/2 teaspoon prepared mustard||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Cooked rice/Egg noodles||6 Cup (96 tbs)|
In large fry pan, saute steak, mushrooms and onions in hot oil until golden brown.
Add bouillon, water, salt, tomato paste and mustard.
Cover; simmer about 20 minutes (45 minutes for round steak) until tender.
Combine flour and water.
Stir into meat mixture.
Heat to boiling, stirring constantly; boil 1 minute.
Reduce heat; stir in sour cream.
Heat, but do not boil.
Serve over hot rice or noodles.