A classic, rich beef dish!  Perfect comfort food.​ 
Ingredients
​2 pounds round steak
olive oil
1 and 1/2 cups mushrooms, sliced
1 onion, sliced thin
1 red bell pepper, chopped
1 clove garlic, minced
​2 cans cream of mushroom soup
1 (8-ounce) carton sour cream
1/4 cup all-purpose flour
salt and pepper to taste
cooked flat noodles
​1/4 cup fresh flat-leaf parsley, chopped for garnish
Picture
Steps
  1. Trim away fat off of the round steak and cut it into thin strips.  Set aside.
  2. Place flour, salt, and pepper in a brown paper grocery bag (or on a clean plate).  Either shake steak pieces in the bag or stir them around on the plate.
  3. In a large, cast iron or heavy bottom skillet, sauté onions and red bell pepper in about 2 tablespoons olive oil.  Stir and cook over medium heat until onion is translucent.  Add garlic and stir for another 30 seconds.  Remove vegetables to a bowl or plate and set aside.
  4. Add another 2 to 3 tablespoons of oil to the skillet and cook steak strips over medium heat until done - turning once or twice with tongs or a fork.  Add undiluted cans of soup and about 1/4 cup of water to the meat and stir.
  5. Add mushroom slices and reduce heat to low.  Cover and simmer for about 20 minutes.  Add the sautéed vegetables, stir, and simmer for 10 more minutes.
  6. Stir in sour cream before serving, heat until all is warm again, then remove from heat.
  7. Serve over cooked rice or noodles.  Garnish with chopped flat-leaf parsley.