1 pound round steak
1/4 cup all-purpose flour
1/8 teaspoon nutmeg
2 cups hot water
2 beef bouillon cubes
1 envelope dry onion soup mix
1/2-3/4 cup sour cream
1 (8-ounce) package of wide egg noodles
Combine flour and nutmeg. Cut steak into small cubes; dust
with flour. Brown in small amount of oil. Add the water, bouillon
cubes, and onion soup. Cook for 1 1/2-2 hours over low heat. Stir
from time to time. Cook noodles according to directions; drain.
Combine noodles, sour cream, and meat mixture.
Yield: 6 servings.
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