My mother-in-law was a wonderful cook and baker. This is one of the recipes she included in a hand written recipe book she (and my mother) made for me as a wedding gift. It is so easy and yummy, especially the crock pot version.
1 # round steak, ¼”-1/2” thick
2/3 cup water
1 3 oz can sliced mushrooms or ½ # fresh mushrooms, sliced
1 envelope onion soup mix
1 cup sour cream
2 T flour
Buttered noodles or rice
Directions: Trim fat from meat. Cut meat diagonally across the grain in strips ¼” wide. Brown meat in skillet, adding a little oil if needed. Add water, mushrooms (including liquid) and soup mix. Stir well. Heat to boiling. Blend flour into sour cream, add to meat mixture. Cook and stir until sauce thickens. Serve over hot noodles or rice. Serves 5-6.
Alternate directions: Brown meat in skillet. Add meat, water, mushrooms, soup mix to crock pot. Cook on low 4+ hours. 30 minutes before serving, add flour and sour cream. Serve over rice or noodles.
Frugal alternative: use a less expensive cut of beef, like stew meat. Because it is cooked in crock pot, this cut that can be a bit tough will be tender by serving time.
Note from Barbara: This recipe appeared in “Better Homes and Gardens” magazine, December 1959. I usually make it the day before, also freezes well.