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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 |
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- Trim away fat off of the round steak and cut it into thin strips. Set aside.
- 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.
- 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.
- 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.
- 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.
- Stir in sour cream before serving, heat until all is warm again, then remove from heat.
- Serve over cooked rice or noodles. Garnish with chopped flat-leaf parsley.