1 1/2 inch thick round steak
1 clove garlic
1/4 c. flour
2 tbsp. paprika
1 tsp. salt
1/4 tsp. pepper
1/4 c. shortening
1/4 c. sliced onions
3 oz. can mushrooms, drained
Bouillon
1/2 c. sour cream

Cut steak into four pieces; rub each piece on both sides with cut garlic clove.

Combine flour, paprika, salt and pepper and pound into the steak. Brown meat on both sides in hot fat; top with onions and mushrooms. Add 1/2 cup bouillon; cover and cook over low heat until tender--about 2 hours. Add more liquid as needed.

Remove steak to warm platter. Spoon off excess fat and add sour cream to liquid in pan. Dilute to right consistency with water if necessary. Reheat and serve meat topped with sauce.