1 1/2 pounds cubed round steak, cut into strips
1 TB + 1 tsp house seasoning , divided (recipe to follow)
2 Tb + 1 tsp all purpose flour, divided
2 TB butter
2 Tb olive oil 1 medium onion, sliced
1- 10.75 oz can cream of mushroom soup
1-10.5 oz can low sodium beef broth
1 pd portabella mushrooms, sliced thin
1 cup sour cream
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Season strips with 1 TB house seasoning. Dust with 2 TB flour, shake off any excess. In a large skillet, melt the butter and olive oil over med/high heat. Add the steak strips and cook until brown on both sides. Remove strips from pan reserving drippings in the pan. Set the strips asides, and keep warm. Add the onion to the pan with the drippings, and cook until tender. Stir in the remaining 1 tsp. flour. Return steak to the pan. Add the cream of mushroom soup, mushrooms, and beef broth. Stir in 1 tsp house seasoning. Cover and cook on low until steak is tender. Stir in the sour cream before serving.
You can serve over white rice or egg noodles. I prefer egg noodles (I will post that recipe next)