| 1 | can | Beef broth |
| 1.5 | lb | beef chuck roast |
| 1 | can | Cream of mushroom soup |
| 1 | lb | Egg noodle pasta |
| 1 | pinch | flour |
| 0.5 | lb | mushrooms |
| 3 | tbsp | olive oil |
| 1 | unit | onions |
| 1 | pinch | pepper, black |
| 1 | pinch | salt |
| 1 | cup | sour cream - nonfat |
Boil noodles.
Cut meat into strips about 1/2 inch wide and 1-2 inches long. Cut against the grain as much as possible.
Brown meat on both sides in olive oil.
Remove steak from pan. Add onion slices and mushrooms to pan drippings.
Saute for a few minutes, until the onion is tender.
Sprinkle with 1 teaspoon flour.
Put steak back into pan with onion and mushrooms.
Add mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered.
Adjust seasoning to taste, adding salt and pepper as needed.
Set aside a portion for lactose-intolerant people. Then stir in sour cream the last few minutes, right before you serve.
Serve over cooked noodles.