1 lb. round steak, cut in 3/4" cubes
1/4 c. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
Dash of seasoned salt
2 tbsp. bacon drippings
1/2 c. chopped onions
1 clove garlic, minced
1 (4 oz.) can mushrooms
1 (10 1/2 oz.) can condensed tomato soup, consomme
1 tbsp. Worcestershire
Dash of Tabasco
1/2 c. diced green peppers
1 c. sour cream
Chopped parsley
Egg noodles or spaghetti, cooked

Cut meat in cubes. Combine flour and seasonings and roll meat in mixture. Preheat electric 3 quart automatic saucepan to 320 degrees. Add fat, when melted, add meat and brown on all sides, about 10 minutes. Add onions, garlic and drained mushrooms, but keep liquid and add to soup. Saute until partially tender. Add liquid, Worcestershire, Tabasco and green pepper. When boiling, turn down to simmer, close vent and simmer 1 1/4 hours or until meat is tender. Add sour cream. Heat on low-simmer range, do not boil. Sprinkle with parsley and serve over cooked noodles.