1 pound beef chuck steak, cut into strips
½ cup chopped green pepper
½ cup chopped celery
½ cup sliced mushrooms
½ cup water
1 can (10.25 ounces) condensed mushrooms soup
1 cup sour cream
In large skillet, brown steak. Add green pepper, celery, mushrooms and water. Reduce heat, cover and summer until vegetables are tender.
Stir in soup and sour cream. Cover and simmer for an additional hour. Serve over hot noodles.
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