Ingredients
1 medium size onion, minced
1 tbsp. butter or margarine
1 lb. thin cubed beefsteaks or sandwich steaks
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 can condensed cream of mushroom soup
1 cup dry vermouth
1 tbsp. brown or Dijon mustard
1/2 cup sour cream

Directions
Saute the onion in butter in a large skillet for 5 minutes or until tender.

Cut the steaks into thin strips about 1/4 inch wide. Saute the strips in the onion and butter mixture for 5 minutes, turning twice.

Combine the salt, pepper, paprika, soup and vermouth in a small bowl and stir until well mixed. Stir into the onions and meat in the skillet. Bring to a boil then lower the heat. Simmer for 5 minutes, stirring occasionally.

Combine mustard and sour cream. Stir into the mixture in the skillet. Heat but do not allow to boil. Serve over buttered noodles if desired. Serves 4.