Heat oil in a large pan. Sauté onions and garlic. Remove from pan.

In a gallon sized bag (or brown paper lunch bag), add flour, salt, and meat. Shake until all flour has coated the meat. Add coated meat to pan and brown evenly on all sides. Add Worcestershire and sprinkle with pepper.

Near the end of browning meat, add the sautéed garlic and onions back to pan. Add cream of mushroom soup, sliced mushrooms (if using), parsley, and bouillon liquid at this time.

Cook over medium heat for 2 hours or until desired tenderness has been reached. Stir occasionally.

Submitted by: Aubree