• 1-1/2 lb boneless round steak, thinly sliced
• 1 Tbs vegetable oil
• 1 can condensed cr of mushroom soup
• ½ cup water 
• 1 envelope onion soup mix 
• ½ cup sour cream
• Hot cooked noodles

In a large skillet, stir-fry beef in oil until no longer pink.  Stir in soup, water and onion soup mix.  Reduce heat; cover and simmer for 20 minutes.  Stir in sour cream; heat through (do not boil).  Serve over noodles.

Yield 6 servings