Beef Stroganoff

1 1/2 lb. cubed round steak, cut into thin strips

House Seasoning, recipe follows

all-purpose flour

2 Tbsp. olive oil

2 Tbsp. butter

1 medium onion, thinly sliced

8 ounces fresh mushrooms, sliced

10 3/4 oz. can beef broth

10 3/4 oz. can cream of mushroom soup

Salt and black pepper

1 C. sour cream

package medium egg noodles, cooked according to package directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 tsp. flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 min., covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Sasoning:

1 C. salt

1/4 C. black pepper

1/4 C. garlic powder

Mix the ingredients together and store in an airtight container for up to 6 months.