Red Stuff

In a large dutch oven, heat oil and butter over medium heat. Meanwhile, cut steak into 2-inch cubes. When butter is melted, increase heat to medium-high and brown the steak. When steak is brown (no more pink visible on the outside, about 3 to 4 minutes), add soup and mushrooms.

Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until meat is tender, stirring occasionally and adding warm water if necessary. It should have plenty of liquid, but it shouldn’t be like soup; it should have more of a gravy consistency.

Remove from heat and stir in sour cream immediately before serving. Serve hot over white rice.