1 lb. round steak, cut in 3/4 inch cubes
1/4 c. flour
2 tbsp. oil
1/2 c. chopped onion
1 clove garlic, chopped
1 (6 oz.) can mushrooms and broth
1 c. sour cream
1 can condensed mushroom soup
1 tbsp. Lea & Perrins Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
2 c. cooked rice

Roll meat in flour, brown in hot oil in large pan. Remove meat and add onion, garlic, and mushrooms. Cook gently until onions are golden. Add broth, mushrooms, sour cream, mushroom soup, and Lea & Perrins sauce.

Cook until thick and bubbly. Return meat to pan; add salt and pepper. Simmer. Stir occasionally. Simmer for about 1 hour or so until meat is tender. Serve over rice. 3-4 servings.