- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 pound round beef steak, cut into cubes
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1 1/2 cups tomato juice
- 1 (4.5 ounce) can sliced mushrooms, drained
- 1 cup sour cream
- 1 tablespoon lemon juice
- Put flour, salt, garlic powder, and black pepper into a large, sealable plastic bag. Seal the bag and shake to mix. Add beef cubes to the bag, seal again, and shake to coat beef in the flour mixture.
- Heat olive oil in a large skillet over medium heat. Cook beef in hot oil until completely browned on all sides, 7 to 10 minutes. Mix onion with the beef cubes; cook and stir until the onions are translucent, 5 to 7 minutes.
- Pour the tomato juice into the skillet; add mushrooms and stir. Place a cover on the skillet, reduce heat to low, and simmer the mixture until the beef is completely tender, about 1 hour.
- Stir sour cream into the beef mixture until the sauce is smooth and even in color; add lemon juice and stir.