Ingredients:  		 | 
      Ingredients:  1½ lb. cubed round steak, cut into thin strips 1 tbsp.pus ½ tsp. House Seasoning, divided (recipe follows) 2 tbsp. plus 1 tsp. all-purpose flour, divided 2 tbsp. butter 2 tbsp. olive oil 1 medium onion, sliced 1- 8 oz. container fresh mushrooms 1- 10.5 oz. can cream of mushroom soup 1- 10.5 oz. can beef broth 1 cup sour cream Egg noodles, cooked according to package directions and kept warm Garnish: chopped fresh parsley
  House Seasoning: 1 cup salt ¼ cup ground black pepper ¼ cup garlic powder
  Combine all ingredients and store in airtight container for up to 6 months. 
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		Directions:		 | 
      Directions:1. Season steak strips with 1 tbsp. House Seasoning. Dust with 2 tbsp. flour, shaking off any excess. 2. In a large skillet, melt butter with olive oil over medium-high heat. Add steak strips, and cook on both sides until browned. Remove steak from pan, reserving drippings in pan; set aside steak strips, and keep warm. 3. Add onion and mushrooms to pan drippings. Cook, stirring frequently, 5 minutes, or until onion is tender. Stir in remaining 1 tsp. flour. Return steak to pan. Add mushroom soup and beef broth. Cover, and cook over low heat for about 30 minutes, or until steak is tender. 4. Stir in remaining ½ tsp. House Seasoning. Just before serving, stir in sour cream. 5. Serve over cooked noodles. Garnish with parsley, if desired.  |