From the kitchen of Lillian Crease

This is absolutely, hands down my favorite meal.  I know it’s my brother Craigs’ favorite, as is my niece Heidi’s meal she asks for her birthday meal. My Mom would make this for Sunday dinner a lot.  This is another dish that many years after Mom had been gone, I went to visit Craig and my Sister-in-law Diane made this for dinner.  I was struck at that time of this incredible feeling of family, and belonging, that my Mom had instilled in all of us, once again, the food that she used to serve all of us.

1 small, lean round steak
1 12 oz. pkg. wide noodles
1 medium onion, chopped
flour to coat steak
1 can beef broth
1 8 oz. carton sour cream
1 stick butter
1 4 oz. can sliced mushrooms, drained
salt and pepper to taste

Trim fat from partially frozen steak, and cut into thin strips.  Sprinkle with salt and pepper.  Toss with flour until well-coated.  In large skillet, saute onions and mushrooms in butter, until tender, 5 – 10 minutes.  Add beef and brown thoroughly; then stir in beef broth, and continue to simmer on low, stirring occasionally.  Meanwhile, cook noodles in salted water, just until barely tender.  5 minutes, before putting drained noodles and meat together, stir sour cream into beef sauce, and stir until well-blended and heated (do not boil, or will curdle).

Serves 6