Cube Steak Stroganoff

• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 beef cube steaks (6 ounces each)
• 1 to 2 tablespoons canola oil
• 1 can (4 ounces) mushroom stems and pieces, drained
• 3 green onions, thinly sliced
• 2/3 cup water
• 1 teaspoon beef bouillon granules
• 1/8 teaspoon pepper
• 7 to 8 tablespoons sour cream
• Hot cooked egg noodles

1. In a large resealable plastic bag, combine the flour and salt. Add cube steaks, one at a time. Seal bag and shake to coat.
2. In a large skillet, cook the steaks in oil over medium heat for 4-5 minutes on each side or until browned and tender. Remove and keep warm.
3. In the same skillet, saute mushrooms and onions until tender. Add the water, bouillon and pepper; cook and stir until mixture comes to a boil, scraping up browned bits from bottom of pan. Reduce heat; stir in sour cream and heat through (do not boil). Return meat to pan; heat through. Serve with noodles.

flour, salt, beef, canola oil, mushroom stems, green onions, water, beef bouillon granules, pepper, sour cream, egg noodles

Taken from www.tasteofhome.com/recipes/cube-steak-stroganoff/ (may not work)