1 1/2 pounds cubed round steak, cut into thin strips

Everglades Seasoning

All-purpose flour

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, sliced

8 ounces fresh mushrooms, sliced

1 (10 3/4-ounce) can beef broth

1 (10 3/4-ounce) can cream of mushroom soup

Salt and black pepper

1 cup sour cream 

Cooked egg noodles

Season the steak strips with Everglades Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

 4  Servings

4 Tbsp extra virgin olive oil

4 Tbsp butter1 yellow onion, medium and sliced thin

Salt to taste

Black pepper to taste

1/2 cup dry white wine

3 fresh rosemary sprigs, finely chopped

1/2 cup Marsala wine

1/2 cup beef broth

2 Tbsp balsamic vinegar

4 beef tenderloin filets (6 oz each)

1 dash parsley, finely chopped

Rosemary sprig, for garnish

Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper.   Cook 10 minutes or until caramelized (softened and golden brown), stirring frequently.   Add wine, broth, vinegar and chopped rosemary. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.   Rub beef filets with oil, then season with salt and pepper. Grill to preferred temperature.   Place grilled filets on a large platter; top with sauce. Garnish with parsley and rosemary.

 4  Servings