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Sprinkle the steak strips with House Seasoning to light cover them,
and then dust with flour. In a large skillet, quickly brown them on both
sides in the olive oil and butter. Remove the steak from the pan. Add
the onion slices and mushrooms to the pan drippings. Saute for a few
minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put
the steak back into the pan with the onion and mushrooms. Add the
mushroom soup and beef broth. Cook over low heat for about 30
minutes, covered. Adjust seasoning to taste, adding salt and pepper,
as needed. Stir in the sour cream the last few minutes, right before
you serve. Serve over cooked noodles.
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