1/2 cup onions finely chopped

1 clove garlic minced

1/4 cup butter

1 pound flank steaks cut in fine strips

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

1 6 1/2 oz. can mushrooms sliced (or you can use fresh mushrooms)

1/2 10 3/4 ounce can cream of mushroom soup or cream of chicken (undiluted)

1 1/2 cups sour cream

2 tablespoons parsley minced

Cook onion and garlic in butter until transparent.

Add meat and cook and stir until it has lost its red color.

Add flour, salt and pepper and mushrooms.

Cook 5 minutes.

Add soup, simmer 10 minutes.

Add sour cream and top with parsley.

Serve over noodles or rice.