Beef Stroganoff

From: Dana Neu

1 lb.                 round steak (or ground beef)

⅔ c.                 water

3 oz.                canned mushrooms

1                envelope onion soup mix

1 c.                 sour cream

2 Tbsp                flour

                egg noddles, cooked and drained

Cut meat into thin strips; brown in shortening.  Add water and mushrooms, and stir in onion soup mix.  Heat to boiling.  Blend sour cream and flour, and add to hot mixture.  Let thicken and serve over noodles.

Note:  To make ahead, prepare completely; let cool and freeze.  On serving day, make fresh noodles and heat sauce.  Sauce will separate somewhat, but vigorous stirring brings it right back!