Shortcut Stroganoff

1 lbs round steak 1/2 tsp salt
1/8 tsp pepper ½ cup onions
1 small onion dip (8 oz) 1 cups water
½ tsp Wyler’s beef bullion granules
Flour
Cooked Egg Noodles

Partially thaw round steak and cut into thin strips. Salt and pepper the steak to taste. Lightly dust the strips with flour and quick fry them (covered) in hot oil at medium high to high heat for 1-2 minutes. Turn and brown on the other side for 1-2 minutes. Turn the heat down, add the chopped onions and cook until the onions are soft and somewhat clear. Drain off any excess oil. Add a cup of water and the onion dip. Stir. The crusty part will dissolve and become part of the gravy. Sprinkle the beef bullion granules on top and stir. If gravy is too thick add more water. Sometimes you need to add more salt or pepper. Simmer on low heat
for 5- 10 min. Drain the noodles and butter them. Serve the Stroganoff on top of the noodles.
As made by Ethel