1 1/2 pounds of round steak, thinly sliced
1 tablespoon vegetable oil
1 can condensed cream of mushroom soup
1/2 cup water
1 envelope onion soup mix
1/2 cup sour cream
cooked egg noodles
In a large skillet, stir fry beef until no longer pink (use oil of not using a nonstick pan). Stir in soup, water and onion soup mix. Reduce heat, cover and simmer until the beef is done to your liking (about 10-15 minutes). Stir in sour cream, heat through. Serve over hot egg noodles.
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