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- Comfort food of the older generation Americans, ready to be rediscovered and the comfort food of our 21st century.
- 1 lb (.5 kg). beef round tip steak
- 4 tbsp (60 ml) flour
- 1/2 tsp (2 ml) salt
- 2 tbsp (30 ml) vegetable oil (olive, canola, your favorite oil is fine)
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 10-1/2 oz (294 grm). can condensed beef broth
- 1 cup (225 ml) dairy sour cream (do not substitute FF or Lite for best results)
- 2 tbsp (30 ml) sherry
- 1 3 oz (84 grm). can sliced mushroom, drained (fresh sliced will work)
- Cut the steak into four serving-size pieces.
- Sprinkle steak with 1 tbsp (15 ml) flour and the salt.
- Brown the floured steak in a skillet.
- Add the onions and garlic.
- Combine the beef broth with remaining 3 tbsp (45 ml) of flour and stir into the skillet.
- Cook and stir constantly, to prevent lumps until the mixture thickens.
- Place meat and sauce into a 12 x 8 inch ovenproof casserole dish.
- Bake, covered at 350 degrees (175 C.) or 30 minutes, or until your steak is tender.
- Combine sour cream, sherry, and mushrooms and stir into the meat in the baking dish.
- Bake an additional 5 minutes and serve hot from the oven.
- This doubles easily and can is wonderful served with homemade or kluski style noodles.
This is an old timey recipe that everyone who eats it swears it is the best they have ever had. To save money, you can use minute steaks or twice to tripled tenderized chuck steaks. I have made this using a gound sirloin patties with great success too.
A simple salad and a big slice of apple pie and this is probably the next most American Meal outside of Fried Chicken!
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