Beef Stroganoff
2-1/2 lb. Sirloin tips or round steak
1 can mushrooms and juice
1-1/2 cup beef boullion
1 tbsp. Worchestershire sauce
several drops tabasco sauce
1 onion, chopped fine
1 clove garlic, minced
salt and pepper to taste
1/2 pint sour cream
Cut meat into finger like strips, dredge in flour to which salt and pepper have been added. Brown quickly in hot fat. Remove meat from pan. Cook onion and garlic until slightly transparent. Return meat to pan, adding remaining ingredients and simmer until meat ls tender, about 1-1/2 hr. Add sour cream when mixture ls slighUy cooled. Use heavy skillet for cooking. Serve over hot rice. This can be made the night before but should be removed from refrigerator 3 to 4 hours before serving to prevent curdling. Heat over low flame slowly.
