1 lb. round steak, cut in 3/4 inch cubes
1/4 c. all purpose flour
1 tsp. salt
1/8 tsp. pepper
Dash of seasoned salt
2 tbsp. fat or drippings
1/2 c. chopped onions
1 clove garlic, minced
1/2 lb. fresh mushrooms or 1 (4 oz.) can
1 (10 1/2 oz.) can condensed tomato soup, consomme or (1 bouillon cube dissolved in 10 oz. boiling water)
1 tbsp. Worcestershire sauce
Dash of Tabasco sauce
1/2 c. diced pepper, green
1 c. commercial sour cream
chopped parsley
Cooked noodles or spaghetti

Combine flour and seasonings, roll meat in mixture. Preheat frying pan to 340 degrees. Add fat. When melted, add meat, brown, turning to brown all sides. Add onion, garlic and mushrooms. (Reserve liquid from canned mushrooms and use as part of liquid, or, if using tomato soup just add to mixture.) Saute until partially tender. Add liquid, Worcestershire sauce, Tabasco sauce and green pepper. When boiling, turn dial to simmering point. Cover, close vent, simmer until meat is tender. Spoon off excess fat. Stir in sour cream. Heat at low simmer, do not boil. Sprinkle with chopped parsley. Serve over hot cooked noodles or spaghetti.