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
In a large resealable plastic bag, combine the flour and salt. Add cube steaks, one at a time. Seal bag and shake to coat.
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.
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.