Using a zip-top bag, dredge round steak in a flour, salt and pepper mixture; set aside. SautÃ© onions in 1 teaspoon olive oil in a Dutch oven until lightly browned. Add additional teaspoon olive oil to onion mixture; add dredged steak and sautÃ© until browned. Add broth and mushrooms and simmer until tender. Add sour cream; simmer until thick. Serve over noodles.
2001, 2002, 2003, 2005, 2006, 2007, 2008
To make a richer stroganoff, substitute beef consume for half the broth.