Beef Stroganoff - cooking recipe

Ingredients

2 Tbsp. flour
1 Tbsp. salt
1/2 tsp. pepper
1 lb. sirloin, rib, tenderloin or round (1/4-inch thick)
1 cut, peeled clove garlic
1/4 c. butter or margarine or Wesson oil
1/2 c. minced onion
1/4 c. water
1 c. condensed undiluted cream of chicken soup
1 medium size can sliced mushrooms
1 c. sour cream

Preparation

Combine flour, salt and pepper.
Trim fat from meat.
Rub both sides of meat with flour mixture.
Pound both sides of meat with garlic.
Cut meat in strips about 1 1/2 x 1-inch.
Melt margarine, butter or Wesson oil in skillet or Dutch oven.
Lightly brown onion, then remove onion.
Place strips of meat in Dutch oven or skillet; brown well, turning fairly often.
Remove meat as it browns.
Add water; stir to dissolve brown particles in bottom of skillet.
This will form gravy.
Return onions, butter and meat to skillet or Dutch oven.
Cover and simmer 15 minutes; add mushroom soup.
Cover and let mixture simmer until mixture thickens and meat is tender.
Add a little water during cooking of meat if mixture gets too thick.
Just before serving, stir in sour cream.