Yield: 6 servings
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3 tablespoons margarine
2 (4 ounce) cans mushrooms
1 large onion, cut into 1/2 inch slices
1 1/2-2 pounds flank steak
1 tablespoon bottle horseradish
1/2 cup water
1 teaspoon thick condiment sauce
1 1/4 teaspoons salt
1/8 teaspoon pepper
1 cup sour cream
Cooking time: 2 hours
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Melt margarine in fry pan; saute mushrooms, onion slices 5 minutes; remove from fat.
Trim fat from steak; mince fat; add to margarine in fry pan.
Remove tough, fibrous skin from steak.
Slice meat across grain into 1 inch strips; roll in flour; brown on all sides in margarine.
Place onion-mushroom mixture on top of meat; add horseradish, water, condiment sauce, salt, pepper.
Cover; cook over low heat 2 hours or until meat is tender.
Just before serving, add sour cream; thicken gravy, if desired.