One of the nephews requested this today for an upcoming family dinner, so I’m sharing it here. Serves 6-8, but see note below.

• ¼ pound mushrooms, sliced
• 1 medium onion, chopped
• ¼ cup butter
• 1-2 pounds round steak
• 1 teaspoon salt
• 1 can beef consommé, diluted with water to make 2 cups
• Maggi
• 1 cup sour cream
• 12-16 ounce package of wide egg noodles, cooked to package directions

Trim beef and cut into strips; dredge in flour. Sauté mushrooms and onions in half of butter; remove from pan. Melt rest of butter in the pan and brown the beef strips. Add salt and consommé. Simmer, stirring occasionally until meat is tender, about 1 ¼ hours.

When meat is fork-tender, add mushrooms, onions and sour cream, and heat through without bringing to boil. Add Maggi to taste. Serve immediately over egg noodles or rice.

We usually make a double recipe for 6-8 people, because most of us go for seconds, and the kids like to take leftovers home if there are any.