Recipe for Beef Stroganoff

This recipe is an altered version of Paula Deen's Beef Stroganoff. Serves 4

INGREDIENTS:
1 1/2 pounds cubed round steak, cut into thin strips (or stew meat)

All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium yellow onion, sliced
8 ounces fresh mushrooms, sliced
1 1/2 can vegetable broth
1 can cream of mushroom soup
1/2-3/4 Can water (mushroom can)
1 cup chianti wine

1/2 Packet Sazon seasonings

Rub for the meat: Compose a small dish with salt, pepper, garlic powder (4x as much salt than the rest of the spices)

DIRECTIONS:
-Season the steak strips with the rub, then dust with flour.
-In a large skillet on medium, medium/high (I used a ceramic pot) add butter and oil
-Add meat and brown on all sides
-Remove the meat from the pan
-Add the onion slices and mushrooms to the pan drippings and saute for a few minutes, until the onion is tender.
-Sprinkle with 1 teaspoon flour more
-Put the steak back into the pan with the onion and mushrooms
-Deglaze the pot with the Chianti until half the liquid evaporates
-Add the mushroom soup, broth, water 1/2 cup first (add more if needed later) and sazon seasoning
-Cook over low heat for about 30 minutes, covered (or until meat is tender)
-Serve over cooked noodles.