HEARTY STEAK WITH MUSHROOMS

1/4 cup flour
1 tsp. salt
1/4 tsp. ground black pepper
2 lbs. round steak about 3/4-inch thick
2 tbsp. fat
1 medium onion, thinly sliced
1 (10 oz.) can condensed beef broth
1/2 cup water
1/2 lb. fresh mushrooms, sliced
1/2 cup dairy sour cream
2 tbsp. flour
FOR THE POPPY SEED NOODLES:
4 oz. medium noodles, uncooked
2 tbsp. butter
1 tbsp. poppy seeds

Combine 1/4 cup flour, the salt and pepper. Cut meat in 6 serving pieces and dredge in flour mixture.

Brown in large, heavy skillet in hot fat.

Add onion slices, beef broth and water. Cover and simmer over low heat for 1 hour or until tender.

When steak is partially done, add the sliced mushrooms. When steak is fully done, remove it, onions and mushrooms to a serving platter.

Blend sour cream and 2 tbsp. flour. Remove broth from heat and add sour cream mixture; stir to blend. Cook stirring constantly, just until gravy thickens.

Serve with Poppy-seed Noodles.

TO PREPARE THE POPPY SEED NOODLES:
Cook noodles in boiling, salted water until tender; drain. Add butter and poppy seeds; toss.

Makes 6 servings
Source: Newspaper recipe clipping: Rochester Time-Union, January 27, 1965