Beef Stroganoff

Ingredients:
1 1/2 lbs cubed round steak, cut into thin strips
All-purpose flour 
2 tablespoons olive oil 
2 tablespoons butter
1 medium onion, sliced
8 ounces of fresh mushrooms, sliced
1 can of beef broth 
1 can of cream and mushroom soup
Salt and black pepper
1 cup of sour cream
Egg noodles

House Seasoning:
1/4 cup salt
1 tablespoon black pepper
1 tablespoon garlic powder

Directions:
1. Sprinkle steak strips with house seasoning to lightly cover them, and then dust with flour.
2. In a large skillet quickly brown them on both sides in the olive oil and butter.
3. Remove steak from the pan.
4. Add the onion slices and mushrooms to the pan drippings. 
5. Saute for a few minutes, until the onion is tender.
6. Sprinkle with 1 teaspoon of flour. Put the steak back into the pan with the onions and mushrooms.
7. Add the mushroom soup and beef broth.
8. Cook over low heat for about 30 minutes covered
9. Adjust seasoning to taste, adding salt and pepper as needed
10. Stir in the 1 cup of sour cream the last few minutes right before you serve.
11. Serve over cooked noodles which takes 7-8 minutes to cook in boiling water.

Evaluation:
The beef stroganoff that I made turned out fairly moderate. What I mean by that is I could have done much better than I did. The beef broth got burnt in the process of making this dish but I was able to salvage a lot of the stroganoff from the pan. The sour cream that was added in the end really gave it a bold flavor. When it all tied in with the texture of the noodles the taste was pretty good.