Instructions:

Using a zip-top bag, dredge round steak in a flour, salt and pepper mixture; set aside. Sauté 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 sauté until browned. Add consume and mushrooms and simmer until tender. Add sour cream; simmer until thick. Serve over noodles.

Preparation:

Stovetop

Notes:

2001…2010, 2014, 2018, 2020

To make a richer stroganoff, substitute beef consume for half the broth.